Onion-Cranberry Compote

My husband prepared this delicious side dish for Thanksgiving. It is an excellent substitute for sugary cranberry relish, and lends itself to variations! Even though he omitted raisins and thyme because there were none in our cupboard, the tart favor was refreshing and provided a striking contrast to our holiday meal. Try your own version and be pleasantly surprised!

Makes 4 cups:

• 2/3 cup yellow raisins
• 2/3 cup dark raisins
• 1-1/2 cups hot filtered water
• 2 pounds onions (small white preferred)
• 4 tablespoons butter
• 3/4 cup white wine vinegar
• 1 cup dry white wine
• 3 cloves garlic, peeled and minced
• 1/2 teaspoon dried thyme
• 1 teaspoon sea salt
• 1 2/3 cups fresh cranberries

Soak raisins in water for 10 minutes. Meanwhile, in a large saucepan, saute' onions in butter until well coated. Add wine and vinegar and boil down for several minutes. Ad raisins with soaking liquid and remaining ingredients except cranberries. Liquid should just cover the onions--if not, add a little water. Simmer, covered, for about 1 hour, stirring occasionally. Remove cover, add cranberries and simmer uncovered for 15 to 30 minutes until liquid has thickened. Let cool. May be made up to 3 days in advance and stored in the refrigerator. Serve at room temperature.

From: Nourishing Traditions: The Cookbook that Challenages Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon

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