A Relish
1 tablespoon vegetable oil
2 small yellow onions, about 3/4 pound, finely diced
1/2 teaspoon salt
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 cup apple juice
1/4 cup raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cinnamon stick
6 ounces fresh cranberries (half of a 12−ounce package)
Oil a skillet with a thin coating of oil. Heat over medium−high heat for 2 minutes.
Add the onions and stir for 4−5 minutes until they begin to soften.
Add the salt, sugar, balsamic vinegar, apple juice, raisins, ginger, cloves and cinnamon.
Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Rinse the cranberries under cold water; remove any soft or mushy berries.
Add the cranberries to the onion mixture, cover and simmer for 5 minutes or until the cranberries have popped.
Transfer to a bowl.
Cover and chill until ready to serve.
Remove the cinnamon stick before serving.
1 tablespoon vegetable oil
2 small yellow onions, about 3/4 pound, finely diced
1/2 teaspoon salt
1/2 cup light brown sugar
1/4 cup balsamic vinegar
1 cup apple juice
1/4 cup raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cinnamon stick
6 ounces fresh cranberries (half of a 12−ounce package)
Oil a skillet with a thin coating of oil. Heat over medium−high heat for 2 minutes.
Add the onions and stir for 4−5 minutes until they begin to soften.
Add the salt, sugar, balsamic vinegar, apple juice, raisins, ginger, cloves and cinnamon.
Bring to a boil, reduce heat, cover and simmer for 15 minutes.
Rinse the cranberries under cold water; remove any soft or mushy berries.
Add the cranberries to the onion mixture, cover and simmer for 5 minutes or until the cranberries have popped.
Transfer to a bowl.
Cover and chill until ready to serve.
Remove the cinnamon stick before serving.