Recipe courtesy of Mary Sue Milliken and Susan Feniger
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40 min
30 min
10 min
2 1/2 cups



Heat 1/2 cup of the oil in a skillet over medium-low heat. Saute' the onions and garlic with the salt until soft but not brown, 5 to 7 minutes. Set aside to cool 10 minutes.

Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The compote can be refrigerated overnight. Serve with roasted or grilled fish.

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