This delicious and simple relish is great with grilled chicken breast. It is also wonderful on grilled cheese sandwiches.
1 cup onions, thinly sliced
2 tablespoons olive oil
1/4 cup sherry
2 tablespoons balsamic vinegar
1 cup fresh (or frozen) blueberries
1 cup chopped tomatoes or canned diced tomatoes (drained)
Salt and ground black pepper, to taste
- Add olive oil to saucepan over medium heat. Add onions, and cook until onions are golden, about 5 to 7 minutes.
- Add sherry, vinegar, blueberries, tomatoes, salt and pepper.
- Bring to a boil, reduce heat to low and gently simmer 3 to 4 minutes.
- Remove from heat and transfer relish to a serving bowl. Stays fresh in the refrigerator for five days. Can be frozen for up to two months.
Makes about 3 cups.
Recipe provided courtesy of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).