The cranberry-onion relish is a hybrid of two classic Yankee turkey accompaniments: cranberry sauce and creamed pearl onions.
Source: Martha Stewart Living, November 2012
Prep Time 20 minutes
Total Time 1 hour
Yield Makes 2 1/4 cups
21 pearl onions
12 ounces fresh cranberries
1/2 cup packed light-brown sugar
1/4 cup red-wine vinegar
1/4 cup fresh orange juice
1/4 cup water
1/4 teaspoon coarse salt
1/8 teaspoon fennel seeds, crushed
Bring a pot of water to a boil. Cook onions 2 minutes, then transfer to a bowl of ice water. Drain. Peel onions, and cut in half. Combine all ingredients in a saucepan. Cover, and cook over medium-low heat until cranberries burst and onions are tender, about 40 minutes.
Relish can be refrigerated 2 days. Serve warm, cold, or at room temperature.