Cranberry Onion Relish with Rosemary and Cloves

This relish is a great accompaniment to ham
and cheese on fresh rye bread sandwiches.
Cranberry-Onion Relish can be cooled,
covered and refrigerated up to 2 weeks ahead.

Ingredients:
2 tablespoons vegetable oil
2 large onions, cut into medium dice
4 teaspoons minced fresh rosemary
1/2 teaspoon ground cloves
1 (16 ounce) can whole berry cranberry sauce
1/4 cup Dijon mustard

Directions;
Heat oil in a 12-inch skillet over medium-high heat.
Add onions; saute until well-browned, 10 to 12 minutes.
Add rosemary, mustard and cloves;
continue to saute until fragrant,
1 to 2 minutes longer.
Stir in cranberry sauce,
and simmer until heated through.
Remove from heat and set aside.