Recipe - Onion And Corn Relish

1 tablespoon Butter
1 tablespoon Vegetable oil
2 lg Spanish onions
2 cl Garlic, minced
One half pound Pearl onions, blanch & peel
2 cup Stewed tomatoes
1 tablespoon Brown sugar
1 tablespoon Honey
One half cup Dry white wine
2 tablespoon Cider vinegar
2 tablespoon Fresh lemon juice
1 cup Water
One half cup Dried currants
One fourth teaspoon Fennel seeds, crushed
ds Cayenne pepper
1 cup Cooked corn

In a large saucepan melt the butter with the oil. Add the chopped onions,
garlic, and pearl onions. Cook and stir over low heat until golden, about
15 minutes. Do not brown. Combine the tomatoes, sugar, honey, wine,
vinegar, lemon juice, water, currants, fennel, and cayenne pepper. Stir
into the onion mixture. Simmer, covered, over low heat until the onions are
tender. Stir frequently. Uncover and cook until thick and syrupy,
stirring constantly to avoid scorching. Add the corn. Cook and stir 15
minutes longer. Cool. Spoon into clean, half pint glass containers with
tight fitting lids. Refrigerate. Bring to room temperature before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini