Onion-Date Relish

Thursday Aug 04 2016

Posted in Gifts From the Kitchen, Party Recipes

Onion-Date Relish

This sweet and spicy condiment is a wonderful addition to a cheese plate. It also makes a great accompaniment to grilled meats and chicken. A small jar, tucked into a basket along with an assortment of cheeses and a baguette, makes a lovely hostess gift. Feel free to adapt this recipe to suit your own taste. Add more or less pomegranate molasses depending on the amount of sweetness you prefer, or leave it out entirely, if you wish. Up the crushed red pepper for more heat. I often serve toasted walnuts on my cheese plates. Next time, I might just chop them up and stir them into the relish instead.


2 cups onions, halved lengthwise and sliced very thin crosswise
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 tablespoon minced, peeled fresh ginger
1 teaspoon crushed red pepper
½ teaspoon salt
¼ cup dry red wine
¼ cup red wine vinegar
1/3 cup pomegranate molasses
1¼ cups pitted dates, coarsely chopped


In a large heavy skillet, cook the onions in the oil over moderately low heat until they are softened. Add the garlic, ginger, crushed red pepper, and salt. Cook the mixture, stirring, for 2 minutes. Add the wine and the vinegar and cook, stirring occasionally, until most of the liquid is evaporated. In a food processor combine the onion mixture with the pomegranate molasses and the dates and pulse 3 or 4 times, or until the mixture is combined well, but still chunky. The relish keeps, covered and chilled, for 1 week.


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