You only need to smell this red onion marmalade bubbling away on the stove to feel the Christmas vibe! The richness of colour comes from the combination of the red onions reduced with full bodied red wine and creme de cassis. This is another perfect gift in a jar or one to simply make as a fridge staple for the festive season. It works fantastically well with meats, game, poultry, cheese or just smeared on crunchy bread. There’s no food this jam won’t wow.
What You’ll Need
700g red onions
150g caster sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
250ml full bodied red wine
7 tablespoons sherry vinegar (you can use red wine vinegar as an alternative)
2 tablespoons creme de cassis
We have used red onions for our red onion marmalade for a richer flavour but you can use white onions if you prefer.
- Peel & slice the onions very thinly. We used our mandolin again which saved on time and onion tears!
- Melt the butter in a pan and wait until it bubbles and becomes a nutty brown colour. This will help give your onions a rich brown colour. But keep your eye on it so that it doesn’t burn.
- Add the sugar and onions to the pan along with the salt & pepper and mix well.
- Cover and cook for 30 mins over a gentle heat stirring periodically.
- Now add the red wine, creme de cassis and the sherry vinegar (you should find this in the supermarket but if you are using red wine vinegar as an alternative you may need to add a teaspoon of sugar for balance).
- Cook uncovered for a further 30 mins stirring regularly. Be careful not to let it reduce too much.
- Let it cool before spooning into the jar. If the butter rises on the surface just scrape it off or mix back into the mixture.
This recipe has been adapted by the wonderful Irish chef Darina Allen.
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