Recipe: Caramelized Red Onion Relish (canning or freezer, small-batch)

CARAMELIZED RED ONION RELISH

"This small batch is so tasty it probably won't last long enough to bother processing in a hot-water bath. Instead you may freeze the relish or keep it in the refrigerator for up to 3 weeks."

2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Sterilize 2 half-pint jars by partially filling a boiling-water canner with hot water. Place jars - enough to hold food from recipe - in the canner. Cover and bring water to a boil over high heat.

Slice onions very thin. Combine onions and sugar in a heavy non-stick skillet. Turn heat to medium-high. Stirring frequently, cook uncovered for about 25 minutes or until onions turn golden and start to caramelize.

Stir in wine and vinegar and bring to a boil over high heat. Reduce heat to low and, stirring frequently, cook about 15 minutes or until most of the liquid has evaporated.

Meanwhile, place snap jar lids in boiling water 5 minutes before you are ready to fill jars. Follow the manufacturer's directions.

Season relish to taste with salt and pepper. Spoon into a wide-mouthed jar and cool briefly.

Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim. Wipe any stickiness off jar rims. Remove jar lids from water bath. Center lid on jar and tighten band using fingers only.

Place jars in canner and adjust water level to cover jars by 1 inch. Cover canner and return water to boil. At this point, process 10 minutes for half-pint (250-mL) jars.

Remove jars from canner. Cool for a day. Check jar seals (seals turn downward). Remove screw bands. After drying them, either replace band or store without in a cool, dark place.

Makes about 2 1/4 cups
Source: The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard