Cranberry-Onion Relish

From EatingWell: November/December 1992 — Subscribe Now!

Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.

1 cup

Active Time: 15 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Ingredients

1 large Spanish onion, peeled, quartered and sliced
2 tablespoons sugar
1 teaspoon extra-virgin olive oil, or canola oil
1 1/2 cups cranberries
1/4 cup orange juice
1 teaspoon freshly grated orange zest
1 teaspoons balsamic vinegar
1/4 teaspoon salt

Preparation

Preheat oven to 375°F. Toss onions with sugar and oil in a shallow 2-quart baking dish. Bake, uncovered, until the onions are very tender and golden, 1 to 1 1/4 hours, stirring every 15 minutes.
Transfer the onion mixture to a medium saucepan and add cranberries, orange juice and zest, vinegar and salt. Cook, stirring, over medium heat until the cranberries are tender and the mixture is thickened, 5 to 10 minutes. Let cool.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Nutrition

Per tablespoon: 38 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g protein; 1 g fiber; 74 mg sodium; 59 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate