Ingredients

• 1  large Vidalia or other mild sweet onion, cut into thin wedges
• 1  tablespoon margarine or butter
• 1/4  cup raisins
• 1/4  cup dry red wine
• Dash  salt
• 3/4  cup packed brown sugar
• 4  inches stick cinnamon
• 1  12-ounce package cranberries (3 cups)
• 1  cup water

Directions

In a medium skillet cook onion in margarine or butter for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more. Remove from heat and set aside.

In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes.

Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl.

Cover and chill at least 2 hours or up to 3 days. Makes about 3 cups (twelve 1/4-cup servings).