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Onion & corn relish

Yield: 1 Servings

1 tb Butter      1 tb Vegetable oil
2 lg Spanish onions      2 cl Garlic minced
1/2 lb Pearl onions blanch & peel      2 c Stewed tomatoes
1 tb Brown sugar      1 tb Honey
1/2 c Dry white wine      2 tb Cider vinegar
2 tb Fresh lemon juice      1 c Water
1/2 c Dried currants      1/4 ts Fennel seeds crushed ds Cayenne pepper
1 c Cooked corn

In a large saucepan melt the butter with the oil. Add the chopped onions garlic and pearl onions. Cook and stir over low heat until golden about 15 minutes. Do not brown. Combine the tomatoes sugar honey wine vinegar lemon juice water currants fennel and cayenne pepper. Stir into the onion mixture. Simmer covered over low heat until the onions are tender. Stir frequently. Uncover and cook until thick and syrupy stirring constantly to avoid scorching. Add the corn. Cook and stir 15 minutes longer. Cool. Spoon into clean half pint glass containers with tight fitting lids. Refrigerate. Bring to room temperature before serving.

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More