4 tbsp. Safflower Oil heat in a pot on medium heat.
500 g onions, chopped add to the pot and sauté until soft, stirring frequently.
250 g sugar add 1/2 of the sugar, raise the heat to medium-high and continue to cook, stirring often, until the onions are caramelised.
200 ml water add to the pot, as well as the remaining sugar and bring to a boil. Stir well to dissolve all of the sugar.
350 g fresh cranberries add to the onions, together with 75 ml Elderberry Balsamic Vinegar as well as 1 dash salt stir well to combine.
Return to a boil, lower the heat to a gentle boil, and cook, stirring occassionally, until all of the cranberries have popped and the relish is thick.
Cover tightly with plastic wrap and refrigerate. The relish can be made up to 5 days in advance. Excellent to venison, fowl, turkey.
