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

1. Fit the thick slicing plate to the High Speed Slicer Shredder or Food Processing Attachment and slice the onions.
2. 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.
3. 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.
4. Cool slightly then transfer into sterilized jars. Leave to cool thoroughly and then store in the fridge for up to 1 month.

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