STEP ONE HEAT oil over medium heat in a stainless steel saucepan (do not use aluminum or copper). Add onions; cook, stirring frequently, until soft.
STEP TWO ADD 1/2 cup sugar. Raise heat to medium-high; continue to cook, stirring often, until onions are caramelized. Add water and remaining sugar; bring to a boil. Stir well to dissolve all the sugar.
STEP THREE ADD cranberries, vinegar and salt; stir well to combine. Return to a boil, lower the heat to a gentle boil; cook, stirring occasionally, until all cranberries have popped and relish is thick.
STEP FOUR TRANSFER to a heat-proof bowl; allow to cool completely (the relish will thicken as it cools). Cover tightly with plastic wrap; refrigerate.
Tip Relish can be made up to 5 days in advance.
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