Jessica JT's Note:
I made this the first time when I hosted Thanksgiving at my home for my family (deviating from the "ordinary" cranberry sauce.) Since then I've been asked to make this relish for Christmas, Easter, and any other holiday that involves a Turkey. Yummy, yummy. It is easy to make and one of those great recipes that you can make well in advance to take some stress from the day.
My Private Note
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- 1 large vidalia onions or 1 large other mild sweet onion, cut into thin wedges
- 1 tablespoon margarine or 1 tablespoon butter
- 1/4 cup craisins (I use "Craisins" to stay with the theme) or 1/4 cup raisins (I use "Craisins" to stay with the theme)
- 1/4 cup dry red wine
- 1 dash salt
- 3/4 cup packed brown sugar
- 4 inches cinnamon sticks
- 1 (12 ounce) package cranberries (3 cups)
- 1 cup water
- 1In a medium skillet cook onion in margarine or butter for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more.
- 2Remove from heat and set aside.
- 3In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes.
- 4Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl.
- 5Cover and chill at least 2 hours or up to 3 days.
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Nutritional Facts for Vidalia Onion-Cranberry Relish
Serving Size: 1 (84 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 91.2
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 29.8 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 1.7 g
- Sugars 16.7 g
- Protein 0.2 g