Tart Cranberry-Onion RelishRomulo Yanes
This simple yet sophisticated relish has depth and tang that store-bought cranberry sauce just can't match.
Cooks' note:
Relish can be chilled up to 1 week.
Recipe information
Total Time
8 1/2 hr
Yield
Makes about 3 1/2 cups
Ingredients
1 (12-oz) package fresh or unthawed frozen cranberries
1 (3/4-lb) sweet onion, chopped (2 cups)
1 (12-oz) jar red-currant jelly
1/4 cup cider vinegar
2 to 4 tablespoons sugar (to taste)
Preparation
Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.
