Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
10 servings (serving size: about 1/3 cup)

This tangy-sweet relish pairs nicely with the Whiskey-Marinated Tenderloins, or serve it as an appetizer atop toasted baguette slices. You can make the relish a day or two ahead and refrigerate; bring it to room temperature before serving. Prepare an extra batch or two for holiday giving.

How to Make It

Melt butter in a large skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Add vinegar and remaining ingredients; simmer 15 minutes or until liquid evaporates.

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