Red Onion Marmalade

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Accompaniment


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

Makes: 1.4kg (3lb)
Preparation Time: 10 Minutes
Cooking Time: 40-50 Minutes
Tools: Pro Slicer / Grater or Food Processing Attachment


  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.

Post a review

Star Ratings