A tangy, sweet, and spiced vegan relish bursting with the flavors of cranberries, caramelized red onion, apple juice, and warm spices. Excellent as a condiment for vegan roasts, sandwiches, or cheese boards.

Servings: Approximately 4 cups (generous for 8-10 as a condiment)
Prep Time: 15 minutes
Cook Time: 45-50 minutes

Ingredients

• 1 large or 2 small (approx. 200 grams), peeled and sliced into thin half-moons Red onions
• 2 tablespoons Soft dark brown sugar
• 0.5 teaspoon Ground cinnamon
• 1/8 teaspoon Ground cloves
• 250 grams Fresh or frozen cranberries
• 150 grams Dried cranberries
• 1 teaspoon Maldon sea salt flakes
• 250 millilitres Apple juice
• 1 tablespoon Olive oil
• 2 tablespoons Apple cider vinegar

Instructions

1. Heat olive oil in a medium saucepan or pot over medium-low heat. Add the sliced red onions and cook slowly for 10-15 minutes, stirring occasionally, until deeply softened and lightly caramelized.
2. Stir in the soft dark brown sugar, ground cinnamon, ground cloves, and 1 teaspoon of Maldon sea salt flakes. Cook for another 2-3 minutes, stirring constantly.
3. Add the fresh or frozen cranberries, dried cranberries, apple juice, and apple cider vinegar to the pot.
4. Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for 30-35 minutes, stirring occasionally, until the cranberries have burst and the relish has thickened to a jam-like consistency.
5. Taste and adjust seasoning if needed, adding more sugar for sweetness or a pinch more salt/cinnamon.
6. Allow the relish to cool completely before serving. Store in an airtight container in the refrigerator for up to 2 weeks.