Skip to main content

Servings: Makes 4 8-oz jars

Ingredients

7 cups quartered and thinly slices red onions

1/2 cup olive oil

1 cup cassis

1 cup dry red wine

1/4 cup balsamic vinegar

1/2 cup dried cranberries

1 tsp salt

Method

In large deep pot, over medium low heat, saute onions in oil until soft, about 20 minutes, stirring frequently. Do not brown. Increase heat to medium and add remaining ingredients. Cook 30 minutes, stirring frequently, until mixture is thick.

Remove from heat and immediately pour into hot, sterilized canning jars to 1/2-inch from top. Wipe top of jar clean and seal with rubber-edged lid.

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.