|Name yours after the wine you choose!|
To make 2 1/2 cups
1 1/2 lbs of red onions, thinly sliced
2 tbsp olive oil
sea salt and freshly ground pepper
6 tbsp sugar
1 cup red wine
4 tbsp sherry vinegar
2 tbsp Creme de Cassis, optional (I omitted it from my recipe and it was delicious)
1/4 tsp ground allspice
Cook the onions in the oil in a large skillet over very low heat until they are soft. Sprinkle with salt and pepper, stir in the sugar, cover and cook for 10 minutes, stirring occasionally.
Stir in the wine, sherry vinegar, creme de cassis and allspice. Raise the heat to medium low and simmer, stirring occasionally, for about 30 minutes or until thick.
Ladle into warm, clean canning jars. Cover with two-piece lids, seal and water bath process in boiling water for approximately 10 minutes (250 ml jars). Store in a cool, dark, dry place for two or three days before serving.
OK- if you don't want to can these, the relish will keep in the fridge for a few weeks. Use this relish on your sandwiches, in your eggs, to flavour gravy, to top a wedge of cheddar or to include in the beet wellingtons. They will add amazing rich sweetness to your dishes.
I tripled this recipe very successfully and canned it.