This tangy-sweet relish pairs nicely with steaks, or serve it as an appetizer atop toasted baguette slices. You can make the relish a day or two ahead and refrigerate; bring it to room temperature before serving.
Use Cider Vinegar instead of the Red Wine Vinegar. You can also substitute the Rosemary with Turmeric.
Melt margarine in a large skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Add vinegar and remaining ingredients; simmer 15 minutes or until liquid evaporates.