Cranberry And Red Onion Relish - cooking recipe

Ingredients

50 g butter
900 g red onions, Sliced thinly or 3 large red onions
1 kg cranberries (if using dried rehydrate first, Frozen or fresh are fine also)
2 cups brown sugar, firmly packed
1 cup malt vinegar or 1 cup apple cider vinegar
1/2 cup balsamic vinegar
1 teaspoon coarse salt (Cooking)
4 cloves
1/2 teaspoon dried chili pepper flakes

Preparation

Melt butter in a large saucepan then add onion and cook stirring until soft.
Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
Meanwhile sterilise Jars for storage.
When thick pour relish into hot sterilised jars, seal immediately.
Store for up to 3 months in the fridge.