Recipe: Red onion marmalade
Take your cheese board to the next level with this onion marmalade recipe.
Makes 3 small jars, store in the refrigerator for up to 2 weeks.
1 tbsp olive oil
3 red onions, medium size, finely chopped
2 hot chili peppers (I suggest habeneros), seeded and minced
¼ cup sun-dried tomatoes, minced
1 tart cooking apple (Granny Smith) peeled and grated
½ cup sultanas
¾ cup red wine vinegar
1 cup firmly packed brown sugar
1 cinnamon stick
1 cup apple juice
salt, to taste
Cook onions in olive oil on medium heat in a heavy-bottomed saucepan for 15 minutes until soft.
The easiest way I’ve found to process the chili, sun-dried tomatoes and apple is to roughly chop them up and pop them all together into a food processor (with a blade) along with the red wine vinegar and pulse them until finely minced, then add them into the pot with the onions.
Add all other ingredients except the salt.
Bring to a gentle simmer and cook uncovered for 1 hour, until marmalade starts to thicken.
If all the moisture evaporates and the onions are not fully cooked, add more water and continue to cook until the mixture is reduced to a thick, jam-like consistency.
Remove from heat, add salt and remove cinnamon stick.
Serve warm with a roast or with pan-fried chicken, dollop onto crackers with cream cheese, or it’s excellent on toast or bagels with tomatoes and bacon.
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