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.

Recipe by Cooking Light December 2008


Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

10 servings (serving size: about 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

43 calories; calories from fat 25%; fat 1.2g; saturated fat 0.7g; mono fat 0.3g; protein 0.6g; carbohydrates 8g; fiber 0.6g; cholesterol 3mg; iron 0.2mg; sodium 130mg; calcium 15mg.