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Intensely flavored vegetable side dish, a favorite served with grilled chicken or lamb chops. This confit may ber served hot or at room temperature as a relish with roasts and fowl. It will keep refrigerated for several days.
2 tablespoons dried fruit (raisins, apricots, prunes), chopped
130 ml red wine
Recipe preparation steps
1
Heat oil in noncorrosive saucepan over medium heat. Add onions. Let sweat gently until onions start to give off their juices.
2
Stir in sugar, vinegar, salt and pepper until the mixture starts to melt.
3
Add dried fruit and wine, then cover and reduce heat to lowest setting. Use a heat diffuser on the burner, if necessary. Watch and stir often, adding more wine or water as needed.
4
When the onions and fruit have melded and cooked down to a jamlike consistency, taste and adjust seasoning. Add more vinegar if needed to balance the fruit.
Prep time 
