1 1/2 medium red onion, diced small
1 C of Oilerie Raspberry Balsamic Vinegar
3/4 C granulated sugar
1/2 C red/ruby port wine
1/4 t salt

Place all ingredients in a sauce pot over high heat and boil rapidly until the liquid is reduced to a syrup stage. Remove from heat and serve over grilled fish, pork or chicken. Can also be used as a bruschetta topping or as an accompaniment to your favorite dish. Make in advance and have on hand...when cooled to room temp, it will store wonderfully in your refrigerator.

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