I came across this marmalade in the U.K. and quickly sought out a recipe as it is very delicious with deli meats and cheeses. This recipe makes just under 4 cups worth and is so easy to do.
This recipe comes from
the River Cottage Preserves Handbook and is absolutely scrumptious and keeps
really well. I believe it works with white onions too.
100ml olive oil
2kg red onions, peeled
and finely sliced
200g turbinado sugar
150g redcurrant jelly
300ml cider vinegar
50ml balsamic vinegar
1 rounded tsp salt
1/2 tsp freshly ground
black pepper
Heat the oil in a large
pan.
Add the onions, reduce
the heat and cook, stirring occasionally, for 30-40 minutes until the onions
are collapsed and starting to colour.
Add the sugar and
redcurrant jelly. Increase the heat and continue to cook, stirring more
frequently, for about 30 minutes until the mixture turns a dark, nutty brown
and most of the moisture has been driven off.
Take off the heat and
allow to cool for a couple of minutes before adding the vinegars to avoid them
evaporating.
Return to the heat and
cook rapidly for another 10 minutes, until the mixture becomes gooey and a
spoon drawn across the bottom of the pan leaves a clear track for a couple of
seconds.
Remove from the heat,
season with salt and pepper and spoon into warm, sterilised jars.
Seal with vinegar proof
lids.
Use within 12 months - though to be honest I could eat a jar of this at a single meal!
