Onion & corn relish

Yield: 1 servings

Measure Ingredient
1 tablespoon Butter
1 tablespoon Vegetable oil
2 larges Spanish onions
2 cloves Garlic, minced
½ pounds Pearl onions, blanch & peel
2 cups Stewed tomatoes
1 tablespoon Brown sugar
1 tablespoon Honey
½ cup Dry white wine
2 tablespoons Cider vinegar
2 tablespoons Fresh lemon juice
1 cup Water
½ cup Dried currants
¼ teaspoon Fennel seeds, crushed
\N dash Cayenne pepper
1 cup 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. ... from a file of Carl Berger Submitted By GAIL SHIPP On 06-29-95

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