Sweet & Sour Cranberry Relish

From My Carolina Kitchen

The would be good with smoked turkey. It’s from a very old Cooking Light recipe and is fairly low in sugar compared to most cranberry sauces. It cooks for a relatively short period of time compared to most cranberry sauces. Serves 6

½ cup chopped onion

1 teaspoon minced garlic

2 cups fresh cranberries

6 tablespoons sugar

2 tablespoons water

2 teaspoons good cider vinegar

Coat a saucepan with cooking spray. Place over medium high heat until hot. Add the onions and garlic and sauté until tender. Add cranberries, sugar and water and bring to a boil. Cook 3 to 5 minutes or until mixture is thickened. Stir in the vinegar. It can be refrigerated, covered, for up to 3 days. Serve at room temperature.

Adapted from an old Cooking Light recipe – serves 6