Active Time

　　5 min

　　Total Time

　　8 1/2 hr

　　This simple yet sophisticated relish has depth and tang that store-bought cranberry sauce just can't match.

Ingredients

　　1 (12-oz) package fresh or unthawed frozen cranberries

　　1 (3/4-lb) sweet onion, chopped (2 cups)

　　1 (12-oz) jar red-currant jelly

　　1/4 cup cider vinegar

　　2 to 4 tablespoons sugar (to taste)

　　Stir together all ingredients in a 2- to 3-quart heavy saucepan, then bring to a boil, covered. Remove lid and reduce heat, then simmer until cranberries have burst, about 5 minutes. Transfer to a bowl and cool, uncovered. Chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

　　Cooks' note:

　　Relish can be chilled up to 1 week.