"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vidalia Onion-Cranberry Relish Recipe

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This recipe for Vidalia Onion-Cranberry Relish, by , is from The St. Margaret's Episcopal School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Gorfine
Added: Monday, January 24, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 large Vidalia or other mild sweet onion, cut into thin wedges
1 tablespoon margarine or 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

Directions:
Directions:
In 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. Remove from heat and set aside.
In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes.
Add 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.
Cover and chill at least 2 hours or up to 3 days. Makes about 3 cups (twelve 1/4-cup servings).

 

 

 

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