Onion & Corn Relish

Ingredients

some garlic
14 gr butter
16 ml vegetable oil
2 spanish onions
190 gr pearl onions
500 gr stewed tomatoes
14 gr brown sugar
16 ml honey
120 ml dry wine
30 ml cider vinegar
30 ml lemon juice
240 ml water
55 gr currants
1 gr fennel seeds
230 gr corn

Instructions

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.