November assignment: a condiment of choice, from scratch. First thing that popped into my mind was a relish with onions and cranberries. Why not? So I did. But I added other things as well and by the looks of the picture of the empty bowl, I must have hit upon a great combination. I served it to a group of friends along with a chicken casserole. When it was time to clean up, the empty bowl appeared in the kitchen from the table - a sure sign that what I had prepared was enjoyed by everyone. The second picture is a small bowl of what was left that did not fit into the larger bowl, so Jim and I were able to have some with the left over chicken casserole the next night. This recipe is a definite keeper with no changes necessary!

Not only did we have it with a chicken casserole, but Jim and I tried it on top of a slice of Brie on a butter crisp cracker. That was very good. This recipe has potential for being very versatile. I think it would also work as a topping for a cheese bruschetta using either Brie or goat cheese on a toasted piece of a French baguette.

Cranberry Sauce

1 TBSP olive oil
½ cup chopped sweet onion
1 - 12 oz. bag fresh or frozen cranberries
2/3 cup water
1/3 cup orange juice
1/4 cup raspberry jelly
1/4 tsp Saigon cinnamon
1/4 cup dark brown sugar
1/3 cup white sugar
1 tsp orange zest
1 ½ tsp of small slivers of orange peel
1/3 cup toasted, chopped slivered almonds
salt - a shake or two

Heat olive oil on medium in small frying pan. Add onions and saute until light in color. About 10-15 minutes.

In a medium saucepan, place the next 9 ingredients plus the sauted onions and bring to a boil. Turn down heat to a slow simmer and simmer for 10 minutes. Remove from heat. Add almonds and salt. Let cool. Serve either at room temperature or chilled. Refrigerate the left overs.