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ImageHappy Thanksgiving! I hope you enjoy a wonderful Thanksgiving Day celebrating with family and friends. 

My favorite holiday cranberry-onion relish is taken from Eating Well magazine’s December 1992 edition. I tried it then and it’s been a favorite part of our holiday meals ever since. It’s great on sandwiches, too. Enjoy!

Cranberry-Onion Relish

1 large Spanish onion, peeled, quartered and sliced
2 tablespoons sugar
1 teaspoon olive or vegetable oil
1 ½ cups cranberries
¼ cup fresh orange juice
1 teaspoon grated orange zest
1 ½ teaspoons balsamic vinegar
¼ teaspoon salt

Preheat oven to 375 degrees F. In a shallow 2-quart baking dish, toss onions with sugar and oil. Bake, uncovered, for 1 – 1 ¼ hours, stirring every 15 minutes, or until the onions are very tender and golden.

Transfer the onion mixture to a medium-sized saucepan and add the remaining ingredients. Cook, stirring, over medium heat for several minutes, or until the cranberries are tender and the mixture is thickened. Let cool. 

This relish can be prepared ahead and stored, covered, in the refrigerator for up to one week.

Makes 1 cup.

Nutrition information per tablespoon: 19 calories; 0 grams fat; 4 grams carbohydrate; 34 mg. sodium.




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