Onion & Corn Relish
Submitted by jbordonado
Onion and corn relish slow-cooked with pearl onions, tomatoes, white wine, currants, and fennel seeds into a thick, sweet-tart condiment. A gourmet homemade relish for grilled meats and cheese boards.
YIELD
8 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsThis isn’t your standard pickle jar relish. Three kinds of onion (Spanish, pearl, and garlic) cook low and slow until golden, then simmer with tomatoes, white wine, cider vinegar, honey, and dried currants until everything reduces to a thick, glossy, sweet-tart jam.
Crushed fennel seeds add an unexpected anise-like warmth that works surprisingly well with the caramelized onions. A dash of cayenne in the background keeps the sweetness honest. Corn goes in at the end, adding pops of fresh sweetness and texture to the soft, jammy base.
Spoon this over grilled sausages, pair it with a sharp cheese board, or serve alongside roasted pork. It keeps in the fridge for weeks and gets better as the flavors meld.
Kitchen Tips
- Cook the onions over low heat for the full 15 minutes. Rushing with high heat browns them instead of caramelizing, and the flavor turns bitter.
- Stir constantly once uncovered and reducing. The sugars in the honey and currants burn fast on the bottom.
- Let the relish cool completely before jarring. Hot relish in a sealed container creates condensation that shortens shelf life.
- Bring to room temperature before serving. Cold relish is stiff and the flavors are muted.
Variations
- Add diced roasted red pepper for extra color and smokiness.
- Swap currants for golden raisins for a plumper, sweeter bite.
- Use red wine instead of white for a deeper, richer color and slightly more tannic flavor.
Ingredients
Directions
In a large saucepan melt the butter with the oil.
Add the chopped onions, garlic, and pearl onions.
Cook and stir over low heat until golden, about 15 minutes.
Do not brown. Combine the tomatoes, sugar, honey, wine, vinegar, lemon juice, water, currants, fennel, and cayenne pepper.
Stir into the onion mixture.
Simmer, covered, over low heat until the onions are tender.
Stir frequently. Uncover and cook until thick and syrupy, stirring constantly to avoid scorching.
Add the corn. Cook and stir 15 minutes longer.
Cool. Spoon into clean, half pint glass containers with tight fitting lids.
Refrigerate. Bring to room temperature before serving.
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