- Prep: 2 hr 10 min
- Cook Time: 30 min
- Total: 2 hr 40 min
- Serving: Makes about 3 cups
Vidalia onions are sweeter than regular onions and have far less of a ‘bite.’ In this recipe they add mellow flavor and creamy texture to the relish.
- 1 large Vidalia onion, cut into thin wedges
- 1 tablespoon butter
- 1/4 cup raisins
- 1/4 cup dry red wine
- Dash salt
- 3/4 cup packed brown sugar
- 4 inches stick cinnamon
- 1 12-ounce package cranberries (3 cups)
- 1 cup water
- Put the butter into a large sauté pan and place over medium heat.
- Once the butter has melted, add the onion and sauté for 5 minutes, stirring occasionally, then add the wine and the salt.
- Cook the mixture for 1 minute and then set the pan aside.
- In a large saucepan, place the sugar, cinnamon and 1 cup of water over high heat and bring to a boil.
- Once the mixture begins to boil reduce heat to medium-low and simmer for 10 minutes.
- Stir in the cranberries and continue to cook for about 10 minutes, or until cranberries pop.
- Remove and discard the cinnamon and then add the onion mixture. Stir to combine and then transfer the mixture to a bowl, cover and refrigerate for at least 2 hours before serving.