Ingredients for Vidalia Onion Cranberry Relish
- 1 large (about 1 cup) chopped Vidalia onion
- 2 tablespoons margarine
- 1/2 cup raisins
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 1 cinnamon stick
- 4 cups fresh or frozen cranberries
- 1 cup water
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How to Make Vidalia Onion Cranberry Relish
- Melt 2 tablespoons of margarine or butter in a medium skillet over medium heat. Add 1 large (about 1 cup) chopped Vidalia onion and cook for 5 minutes, or until softened, stirring occasionally.
- Stir in 1/2 cup raisins, 1/4 cup dry white wine, and 1/4 teaspoon salt. Cook for 1 minute more.
- Remove from heat and set aside.
- In a medium saucepan, combine 1 cup packed light brown sugar, 1 cinnamon stick, and 1 cup water.
- Bring to a boil over medium-high heat.
- Reduce heat to low, and simmer uncovered for 10 minutes.
- Add 2 cups fresh or frozen cranberries and cook for 5 minutes, stirring occasionally, until some berries begin to burst.
- Add the remaining 2 cups of cranberries and cook for another 3-5 minutes, or until most berries have popped and the sauce has thickened slightly, stirring occasionally.
- Remove the cinnamon stick.
- Stir in the cooked onion mixture.
- Transfer the relish to a medium bowl. Cover and chill for at least 2 hours, or up to 3 days to allow the flavors to meld. Enjoy!
- Serve alongside your favorite holiday dishes!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
66g
Fat
1g
Carbs
6g