Processing: Boiling Water Canner 10 minutes (half-pints, pints)
Storage: 12 months +
Yield: 6 cups per batch
A delicious relish bursting with flavour from the red wine and red onions. Enjoy with cheese and crackers, on homemade pizza, baked into bread, sandwich toppings, etc.
12 cups sliced red onions
3/4 cup brown sugar
3 cups red wine
1/2 cup balsamic vinegar

1. Slice onions then cook down and caramelise. Peel onions, discard skins. Cut in half then thinly slice, or use a mandolin. Place into a large, deep pan with the brown sugar. Cook on medium for approximately 20 minutes as they release their juices and caramelise.
2. Prepare jars by covering in water and boiling for 10 minutes while the onions cook.
3. Stir in the red wine and balsamic vinegar into the onions, bring to a boil and then simmer for a further 10-15 minutes until the liquid has mostly evaporated, concentrating the flavour of the relish. Season with salt and pepper at the end.
4. While you are cooking the onions down, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the preserve and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
5. Immediately spoon hot relish into hot jars, leaving a 1/2 inch (1cm) headspace. Remove bubbles, wipe rims and seal.
6. Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for
up to 12 months.


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