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Servings: Makes 4 8-oz jars


7 cups quartered and thinly slices red onions

1/2 cup olive oil

1 cup cassis

1 cup dry red wine

1/4 cup balsamic vinegar

1/2 cup dried cranberries

1 tsp salt


In large deep pot, over medium low heat, saute onions in oil until soft, about 20 minutes, stirring frequently. Do not brown. Increase heat to medium and add remaining ingredients. Cook 30 minutes, stirring frequently, until mixture is thick.

Remove from heat and immediately pour into hot, sterilized canning jars to 1/2-inch from top. Wipe top of jar clean and seal with rubber-edged lid.

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