I can't help you with the wine issue. I think I'd just put it in the refrigerator and wait until I could get the wine. It certainly sounds tasty though. I may give it a try. Does the recipe indicate how many half pints it makes? Sounds like something I'd probably double.

Without the wine you'll get a very different end result so it is best to wait until you get the wine. You can sub any 5% vinegar for the wine but the flavor will be totally different and not nearly as good - just a pickled onion taste.

Dave

TY Dave, That's what I figured. I will just get the wine tomorrow. Seasyde I found the original recipe on here from a post about "Greatest hits for Leesa". While I am out tomorrow may pick up the plums for the Plum Sauce also found on that page. So many great recipes... TY again for the help. ..

Opps sorry, one more question. Any suggestion on what a half way decent good dry red wine would be. as I said. I am not even sure what to look for. Last time I made it my MIL helped me out. But she is no longer around and we are not big drinkers. Also as for the balsamic goes. should I go out and by an expensive bottle while I am out getting the wine. Or should what I have at home be fine. I want to make small batches and give in baskets along with other home made goodies. But want to be sure they will taste..

That's an Ellie Topp recipe. I use a decent balsamic but not the super-expensive stuff because it's just not necessary. Look on the neck for a CABM seal. In English that's the Consortium for the Protection of Balsamic Vinegar of Modena. A burgundy seal indicates 3 year or less of aging and is perfectly suitable for a canned onion relish. For a drizzling balsamic look for a gold and white seal. That's a balsamic aged more than three years; it will be proportionately more expensive.

Trader Joe's is good value. Archer Farms and Lucini get good reviews. I haven't tasted Costco's but usually anything with their Kirkland brand is pretty decent.

For red wine it depends on how assertive you want it to be. I tend to prefer Syrah or Merlot rather than Cabernet because they are softer. Oregon and Washington have a plethora of competitively-priced red wines and red wine blends. It's hard to go wrong with any of them.

You could probably sub a good red wine vinegar but you'd have to up the sugar to compensate and I don't know that would yield the best results. It would depend a lot on the vinegar.

Carol

Gallo is cheap, decent and readily available. I usually buy the 4-pack of 180 mL bottles (2/3 cup) to use in cooking when I don't have something else available. Merlot or pinot noir are good for cooking.

I prefer a Shiraz. A little bit of peppery taste in canned things like jellies and chutney.

For drying tomatoes though I soak them in cheap Merlot from the cardboard box, sprinkle with herbs and then pop them in the dehydrator. I've used other reds but it makes no dif once the moisture is out of the fruit and the wine.

Nancy

Does anyone know if this is a similar recipe to the Ball Blue Book Red Onion with Honey recipe?? Have wanted to try the BBB but don't have a pressure canner but could certainly do water bath! How would this be as a glaze for meat?