Cranberry and red onion relish

This recipe requires preparation in advance!

Another onion relish recipe, this one courtesy of British Onions.

Cranberry and red onion relish

Servings:	2 small jars of onion relish
Calories per serving:	1031
Ready in:	40 minutes
Prep. time:	5 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th January 2013

Best recipe review I love a different pickle 4/5 Makes such a change from Branson! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons butter
• 2 red onions peeled and sliced
• Grated rind and juice of 1 large orange
• 2 cups (200g) fresh or frozen cranberries
• 4 tablespoons sugar
• 4 tablespoons red wine vinegar
• 4 tablespoons red wine
• ½ teaspoon allspice
• Pinch of ground cinnamon

Method

1. Melt the butter in medium saucepan and fry the onions gently until softened, about 8 - 10 minutes.
2. Add the orange rind and juice, and cook gently for 5 minutes.
3. Add the cranberries to the saucepan with the sugar, wine vinegar, red wine vinegar and spices.
4. Heat until just boiling and then reduce the heat.
5. Simmer until syrupy, about 15 minutes.
6. Pot the relish in �sterilised� small glass jars.
7. Place a circle of greaseproof paper over the surface of each one, and then seal and label the jars.
8. Decorate the lids with fabric or butter muslin and tie with string or ribbon.
9. Make this relish 2 - 3 weeks before Christmas if you like.
10. Remember to store it in the refrigerator after opening and use within 2 weeks.

See also

• Other Onion relish recipes

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.

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