Cranberry and red onion relish

Ingredients

• 2 tablespoons butter
• 2 red onions peeled and sliced
• grated rind and juice of 1 large orange
• 2 cups fresh or frozen cranberries
• 4 tablespoons sugar
• 4 tablespoons red wine vinegar
• 4 tablespoons red wine
• 1/2 teaspoon allspice
• pinch of ground cinnamon

Method

• Melt the butter in medium saucepan and fry the onions gently until softened, about 8 - 10 minutes.
• Add the orange rind and juice, and cook gently for 5 minutes.
• Add the cranberries to the saucepan with the sugar, wine vinegar, red wine vinegar and spices.
• Heat until just boiling and then reduce the heat.
• Simmer until syrupy, about 15 minutes.
• Pot the relish in sterilized small glass jars.
• Place a circle of greaseproof paper over the surface of each one, and then seal and label the jars.
• Decorate the lids with fabric or butter muslin and tie with string or ribbon.
• Make this relish 2 - 3 weeks before Christmas if you like.
• Remember to store it in the refrigerator after opening and use within 2 weeks.