Make your own: Red Onion Marmalade
This delicious marmalade is perfect served with cold meats and cheese – Ross’ actual recipe is a closely guarded family secret but this is very similar! Makes approx. 700g or 2 medium jars
Ingredients
- 2 tbsp extra virgin olive oil
- 1kg red onions (approx. 6), peeled, halved and sliced
- Sea salt and freshly ground black pepper
- 150ml red wine
- 3 tbsp balsamic vinegar
- 3 tbsp white wine vinegar
- 6 tbsp light soft brown sugar
Method
- Heat the oil in a preserving pan or a large heavy, stainless steel saucepan. Add the onions, a pinch of salt and some pepper. Cook over low to medium heat for about 30 minutes until the onions soften and turn translucent, stirring occasionally so they don’t catch and burn. Slow cooking is essential at this point as this is where the delicious caramel taste is developed.
- Raise the heat a little, add the wine and vinegars and stir to combine. Bring to a boil then reduce the heat, stir in the sugar and cook on low heat, stirring occasionally, for another 30–40 minutes until most of the liquid has evaporated.
- Remove the pan from the heat. Taste and adjust the seasoning as necessary, although the flavours will mature with time. Spoon into warm sterilised jars with non-metallic or vinegar-proof lids, making sure there are no air gaps. Cover with waxed paper discs, seal and label. Store in a cool, dark place for at least 1 month to allow the flavours to develop.
Tip: Keeps for 3 months. Refrigerate after opening.
Recipe from Channel4.com 4 Food
