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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.

Mary Gorfine


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

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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