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Thursday 10 March 2016

Red Onion Marmalade

Recipe for: RED ONION MARMALADE

Ingredients:

  • 3 tblsp light olive oil
  • 700g red onions, very finely sliced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 150g golden caster sugar
  • 150ml sherry vinegar
  • 250ml full-bodied red wine
  • 2 tblsp fresh raw beetroot juice or grenadine
 Method:

  1. heat the oil in a heavy pan, adding onions, salt, pepper & sugar.  Stir to mix
  2. cover & cook on low heat, until mixture has produced some liquid
  3. uncover & cook on gentle heat, stirring occasionally for about 30 minutes, until the onions are completely soft (but don’t allow to brown)
  4. add the vinegar, wine & beetroot juice & cook on higher heat for 30 minutes until thickened a little
  5. remove from heat & pot into warm sterilised jars.  Cool completely before sealing & labelling.
 What else you need to know:


  1. the key to this is long, slow, gentle cooking.  The onions should have a completely soft, silky texture
  2. improves with age as it matures
  3. great with cheese, pates & terrines, cold meats & roasts

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