Goldenberry and Caramelized Onion Chelish

Supertangy goldenberries are a great snack, but this chelish puts their nutrition to good use in a savory preparation. I call it “chelish” because it falls squarely between a chutney and a relish—and is equally versatile. I’d just as soon serve this as a relish with roast chicken or turkey as I would spread it on a wrap.

Makes 1¼ cups

• 1 cup goldenberries
• 1½ cups boiling water
• 3 tablespoons extra-virgin olive oil
• 2 large onions (1 pound), very thinly sliced
• 1 tablespoon pure maple syrup
• 1 teaspoon ground dried eleuthero
• ½ teaspoon fine sea salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ¼ teaspoon red pepper flakes

Place the goldenberries in a medium bowl, cover with the boiling water, and allow to soften while you caramelize the onions.

In a large skillet, heat the oil over medium-high heat. Add the onions and cook, stirring, until they soften slightly, 5 to 6 minutes. Reduce the heat to low and add the maple syrup, eleuthero, salt, pepper, and red pepper flakes. Cook, stirring, until the onions are very soft and caramelized, 25 to 30 minutes. Add the rehydrated goldenberries and their liquid, bring to a boil, reduce the heat, and simmer until thickened, 10 to 15 minutes. Season with a little more salt and pepper. Cool before serving. The chelish will keep, refrigerated in an airtight container, for up to 1 week.