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Relish, Cranberry-Onion (P, KLP, TNT)
Source: A November 2006 magazine in a doctor's office
Serves: 12

1 tbsp. olive oil
1 1-pound bag peeled frozen pearl onions, thawed and patted dry
1-1/4 cup sugar
1/2 cup balsamic vinegar
1 fresh or dried bay leaf
2 12-ounce bags frozen or fresh cranberries
Salt, to taste
Pepper, to taste

Heat oil in large nonstick skillet.

Add onions and cook, stirring until golden brown and tender, approximately 5 minutes.

Stir together sugar, vinegar, bay leaf, and cranberries in a large saucepan.

Simmer, stirring occasionally until cranberries begin to pop, approximately 10 minutes. Remove and discard bay leaf.

Season with salt and pepper, to taste.

Stir in onions and transfer to a bowl to cool.

Chill loosely covered until cold, about one hour.

Posted by Fredericka Cohen, Z'L

Nutritional Info Per Serving: N/A