River Cottage Onion Marmalade

This sticky onion marmalade adds a little extra tang to any cheese and biscuit occasion or great to tie a ribbon around and present as a gift to friends or family.

River cottage onion marmalade. Add onion and garlic to pan. Boil for 10 minutes. Lower the heat and cover.

Cook 1 minute or until sugar dissolves. Makes about 2 jars. Stir red wine and balsamic vinegar into onion mixture and bring to a boil.

Heat olive oil and butter in a large skillet over medium heat. Melt butter in a large nonstick skillet over medium heat. Weddings corporate events private dining gifts vouchers.

Remove from canner and cool. Seal and add them to a boiling water canner. Purchase a gift voucher clothing accessories home kitchen books partner products check your gift voucher restaurant stay.

Onion marmalade makes 5 x 225g jars 100ml olive oil 2kg onions peeled and finely sliced 200g demerara sugar 150g redcurrant jelly 300ml cider vinegar 50ml balsamic vinegar 1 rounded tsp salt 1 2 tsp freshly ground black pepper you ll need a big pan the bigger the better. Salad dressings dips sauces conserves preserves. Add sugar to pan.

We used 14 onions in the end which is a lot once sliced. Melt the butter in a medium pan and add the onions. Directions saute the onion in hot oil in skillet over medium high heat with the salt pepper and cayenne cook stirring often for about 10 to 12 minutes or until the onions are golden.