Vidalia Onion Cranberry Relish Recipes

VIDALIA ONION RELISH

Steps:

• Its best to use a heavy bottomed skillet or Dutch Oven for this recipe. Melt the oil in the pan and toss in the Vidalia onion, bell pepper and celery stalks.
• Saute the mixture over medium heat for about 20 minutes or until everything is tender, be careful not to let the onions brown.
• Now add the vinegar, water, brown sugar, celery seeds and salt. Bring everything to a boil then turn down the heat and simmer for another 20 minutes.
• Let the mixture cool then transfer it into jars and refrigerate overnight.

VIDALIA ONION RELISH

Steps:

• In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

VIDALIA ONION-CRANBERRY RELISH

Steps:

• In a medium skillet cook onion in margarine or butter for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more.
• Remove from heat and set aside.
• In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes.
• Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl.
• Cover and chill at least 2 hours or up to 3 days.