Red Onion Marmalade
| Makes: 1.4kg (3lb) | | Total time (min.): 60 | |
This versatile marmalade can be paired with both meat or on crackers.
Ingredients
- 900g (2lb) red onions, halved
- 60ml (4 tbsp) olive oil
- 7.5ml (1½ tsp) salt
- 75g (3oz) caster sugar
- 115g (4oz) redcurrant jelly
- 115g (4oz) redcurrants
- 75g (3oz) ready to eat dried apricots, finely chopped
- 5ml (1 tsp) fresh thyme leaves
- 125ml (4fl oz) red wine vinegar
- 125ml (4fl oz) red wine
Tools
- Pro Slicer / Grater or Food Processing Attachment
Method
- Fit the thick slicing plate to the High Speed Slicer Shredder or Food Processing Attachment and slice the onions.
- Heat the olive oil in a heavy based saucepan and add the onions. Cook over a low heat for 10 minutes, stirring occasionally. Add the salt and cook for 5 minutes, then add the sugar and cook for a further 5 minutes.
- Stir in the redcurrant jelly, redcurrants and apricots, then add the thyme leaves, vinegar and red wine and bring to the boil. Cook over a low heat so the mixture is gently simmering and cook for 20-30 minutes, until the marmalade is thick. Stir regularly to prevent the marmalade burning.
- Cool slightly then transfer into sterilized jars. Leave to cool thoroughly and then store in the fridge for up to 1 month.
