Name: Onion and Corn Relish
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Fennel seeds, crushed; 1 c Cooked corn; 1 tb Vegetable oil; ds Cayenne pepper; 2 c Stewed tomatoes; 1 tb Honey; 2 tb Cider vinegar; 2 lg Spanish onions; 1/2 c Dry white wine; 2 tb Fresh Lemon Juice; 1 c Water; 1/2 lb Pearl onions, blanch & peel; 2 cl Garlic, minced; 1 tb Brown sugar; 1 tb Butter; 1/2 c Dried currants

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INGREDIENTS

1/4 ts Fennel seeds, crushed
1 c Cooked corn
1 tb Vegetable oil
ds Cayenne pepper
2 c Stewed tomatoes
1 tb Honey
2 tb Cider vinegar
2 lg Spanish onions
1/2 c Dry white wine
2 tb Fresh Lemon Juice
1 c Water
1/2 lb Pearl onions, blanch & peel
2 cl Garlic, minced
1 tb Brown sugar
1 tb Butter
1/2 c Dried currants

Servings

INSTRUCTIONS

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.

NOTES

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Onion and Corn Relish

1/4 ts Fennel seeds, crushed 
1 c Cooked corn 
1 tb Vegetable oil 
 ds Cayenne pepper 
2 c Stewed tomatoes 
1 tb Honey 
2 tb Cider vinegar 
2 lg Spanish onions 
1/2 c Dry white wine 
2 tb Fresh Lemon Juice 
1 c Water 
1/2 lb Pearl onions, blanch & peel 
2 cl Garlic, minced 
1 tb Brown sugar 
1 tb Butter 
1/2 c Dried currants

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.

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Nutrition

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Serving Size: 1 Serving (1608g)
Recipe Makes: 1 Servings

Calories: 1646
Calories from Fat: 295 (18%)

Amt Per Serving		% DV

	Total Fat 32.7g	44 %
	Saturated Fat 9.7g	49 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 8.4g
Cholesterol 30.5mg		9 %
Sodium 1320.8mg		46 %
Potassium 2952.7mg		78 %
Total Carbohydrate 323.2g		95 %
	Dietary Fiber 31.9g	128 %
	Sugars, other 291.3g
Protein 33g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1646

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