Sweet and Sour Onion and Raisin Relish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment
Cuisine: French
Serves: 2 cups
Ingredients
  • 1 red bell pepper
  • finely slivered zest of two oranges
  • 2 tablespoons of sugar
  • ¼ cup red wine vinegar
  • 1 package (1 pound) frozen tine white pearl onions, thawed
  • 2½ tablespoons extra virgin olive oil
  • 1 cup canned chopped tomatoes
  • ⅓ golden raisins
  • ¼ cup currants
  • 1 tablespoon tomato paste
  • ¼ teaspoon cayenne
  • salt
  • ¼ cup dry white wine
Instructions
  1. Preheat broiler. Roast red pepper close to the heat as possible, turning frequently, until the skin is charred and blistered all over, about 10 minutes. (You can also do this on a gas burner.) Place in a paper bag to cool approximately 20 minutes. Peel off and discard the skin. Remove stem, seeds, veins and cut into ½ inch strips.
  2. Blanch orange zest in small pan of boiling water 2 minutes. Drain; rinse under cold running water and drain on paper towels.
  3. Melt the sugar in a small non-reactive saucepan over very low heat until light brown, about 5 minutes, immediately remove from the heat. Carefully stir in the vinegar. Return to low heat and stir until the caramel is dissolved.
  4. Dry onions in papers towels. Heat 1½ tablespoons of the oil in large saucepan. Add the onions and sauté over moderate heat, shaking the pan frequently, until the onions are glazed about 3-5 minutes. Add the roasted pepper, tomatoes, caramelized vinegar mixture, orange zest, raisins, currants, tomato paste, cayenne and salt to taste. Pour in the wine and enough water to cover. Slowly bring the mixture to a boil; cover pan and cook about 5 minutes.
  5. Reduce heat and simmer for about 30 minutes. Cool before serving.
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-ribs-languedoc-style-with-le-ptit-barriot/