• 2 tablespoons Crisco® Pure Canola Oil
• 1 pound onions, chopped
• 1 cup sugar, divided
• 1 cup water
• 1 (12 oz.) bag fresh cranberries
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt

1. HEAT oil over medium heat in a stainless steel saucepan (do not use aluminum or copper). Add onions; cook, stirring frequently, until soft.
2. ADD 1/2 cup sugar. Raise heat to medium-high; continue to cook, stirring often, until onions are caramelized. Add water and remaining sugar; bring to a boil. Stir well to dissolve all the sugar.
3. ADD cranberries, vinegar and salt; stir well to combine. Return to a boil, lower the heat to a gentle boil; cook, stirring occasionally, until all cranberries have popped and relish is thick.
4. TRANSFER to a heat-proof bowl; allow to cool completely (the relish will thicken as it cools). Cover tightly with plastic wrap; refrigerate.

12 servings
TIP: Relish can be made up to 5 days in advance.