Onion, Apricot and Raisin Relish

"A tasty accompaniment to a roast. I love having different relishes and chutneys put up to open at a moment's notice."
 
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Ready In:
1hr 10mins
Ingredients:
7
Yields:
1 1/2 cups
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ingredients

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directions

  • In a small saucepan cook onions in butter with sugar, covered, over low heat, stirring occasionally, for 30 minutes.
  • Stir in wine and vinegar and cook, uncovered, over moderately-high heat, stirring, for 20 minutes, or until liquid is reduced by two-thirds.
  • Stir in apricots and raisins and cook, stirring constantly, until liquid is evaporated and relish is thick.
  • Transfer to a bowl and let cool.

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Reviews

  1. I burned the first attempt at this, so you need to watch it more carefully than I did. The second attempt was a huge success tonight to have with a roasted shoulder of pork. I followed the directions carefully, and the finished relish is so delish! Only problem is it drops a lot of butter out as it cools. I drained a lot of that off, but it is quite congealed looking now it's cold. Doesn't affect the yummy taste, but doesn't look as appealling.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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