Onion Marmalade
Makes 2–3 x 400g (14oz) jars / Vegetarian
This is a great preserve to give as a gift since it’s so versatile. It goes beautifully with cheese, pâtés and cold meats and is perfect with lamb chops or in a steak sandwich too. The marmalade keeps well in a sterilised jar for months.
Ingredients
- 25g (1oz) butter
- 675g (11/2lb) onions, peeled and thinly sliced
- 150g (5oz) caster sugar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 100ml (31/2fl oz) sherry vinegar, or balsamic vinegar
- 250ml (8fl oz) full-bodied red wine (it doesn’t matter if it has been sitting
- around for a few days)
- 2 tbsp crème de cassis (a blackcurrant liqueur)
Method
- Melt the butter in the saucepan and add the onions, sugar, salt and freshly ground pepper.
- Stir, then cover the saucepan and cook for 30 minutes over a gentle heat, stirring from time to time to prevent it from sticking to the bottom of the pan.
- Remove the lid and add the vinegar, wine and crème de cassis and cook, uncovered, for another 30 minutes, stirring every now and then.
- It should be slightly thick by now. Pour into sterilized jars (see page 177) and cover while hot. It will thicken as it cools.