Try instead of canned jellied cranberry relish!
Ingredients:
- 2/3 C. golden raisins
- 2 lbs. small white onions
- 1/2 C. sugar
- 1-1/2 C. dry white wine
- 1/4 tsp. thyme
- 1-2/3 C. fresh or frozen cranberries, picked over
- 2/3 C. dark raisins
- 3/4 stick unsalted butter
- 3/4 C. white-wine vinegar
- 3 garlic cloves, minced
- 1 tsp. salt
Instructions:
Blanch the onions in boiling water for 30 seconds and peel them. In a small bowl let the raisins soak in 2 C. hot water for 10 minutes. In a large heavy saucepan cook the onions in the butter over medium heat, stirring until they are coated; add the sugar and 1 TBSP. of vinegar, cook and stir until the sugar dissolves and turns a light caramel color.
Add remaining vinegar and the wine and boil for 2 minutes. Add the raisins with the soaking liquid, the garlic, thyme, salt, and 1 C. water or enough to cover. Bring to a boil, then simmer, covered, for 1 hour or until onions are tender. Add cranberries and boil, uncovered, stirring occasionally for 15-30 minutes, or until liquid is reduced and relish is thickened. Season with salt, transfer to a bowl, and let it cool.
Can make up to 3 days in advance. Store in refrigerator and when ready to serve, reheat over medium heat until butter is just melted. Serve warm (not hot) or at room temperature. Note: during preparation, the smell of vinegar is very strong, but after cooking is complete, there is absolutely no trace of vinegar in the taste of this dish.
Submitted by Chris Barnes Bratton
