This is a great little condiment for the Christmas season. It works with cheese and pâté and gives a new lease of life to plain old turkey and ham sandwiches. Last year I gave my cousin a jar of it and on Christmas day, she covered her ham in it before putting it in the oven. I might just do that myself this year! It’s very easy to make and will hold for a few months as the vinegar acts as a preservative. This recipe will yield approximately six medium sized jars.
You will need:
16 medium sized red onions, peeled and sliced thinly
75mls black currant cordial
Half tsp allspice
6 tablespoons balsamic vinegar
6 tablespoons white wine vinegar
250 mls red wine
2 large sprigs thyme
A few glugs of sunflower or rapeseed oil
1. Heat the oil in a large, heavy saucepan and sauté the onions on a low to medium heat for 15 minutes.
2. When the onions are caramelising nicely, add the allspice, vinegars, wine, cordial and thyme (basically all remaining ingredients!).
3. On a low heat with the lid on the pan, cook the onions for 45 minutes until they are soft and the liquid has reduced by approximately half. Stir occasionally during this time.
4. While the onions are cooking, sterilise your jars by running them through a dishwasher on a high heat. You can also sterilise them by wetting them a little and placing them in a microwave for 40 seconds on the highest setting (when doing it this way, all the jars will not fit at once so you can do them in batches of two).
5. Allow the marmalade and jars to cool down before filling and sealing with wax discs and jam pot covers (available in all good household stores and some supermarkets).
6. Have a Happy Christmas xxx