framing fowl
On a mission
Red Onion Marmalade
Makes: 2 med. Jars
Takes: 1 1/2 Hours
Keeps: 3 months refrigerated
Ingredients:
2 Tbs Olive Oil
2 red onions (approx. 6) peeled, halved, and sliced
Pinch of sea salt
Fresh ground pepper to taste
C red wine
3 Tbs balsamic vinegar
3 Tbs white wine vinegar (I subbed ACV)
6 Tbs brown sugar
Heat the oil in a large heavy-bottomed stainless saucepan (I used my cast iron skillet). Add the onions, the sea salt, and some freshly ground black pepper. Cook over low-medium heat for about 30 minutes until onions soften and turn translucent, stirring occasionally so they dont stick and burn. Slow cooking is essential as this where the delicious caramel taste is developed.
Raise the heat a little, add the wine and vinegars, and stir to combine. Bring to a boil, then reduce the heat, stir in the sugar, and cook over low heat, stirring occasionally for another 30-40 minutes until most of the liquid has evaporated.
Remove the pan from heat. Taste and adjust seasoning as necessary (although flavors will mature with time). Spoon into warm sterilized jars with non-metallic or vinegar-proof lids, and store in the fridge to allow the flavors to mature for 1 month. Keep refrigerated after opening.
Makes: 2 med. Jars
Takes: 1 1/2 Hours
Keeps: 3 months refrigerated
Ingredients:
2 Tbs Olive Oil
2 red onions (approx. 6) peeled, halved, and sliced
Pinch of sea salt
Fresh ground pepper to taste
C red wine
3 Tbs balsamic vinegar
3 Tbs white wine vinegar (I subbed ACV)
6 Tbs brown sugar
Heat the oil in a large heavy-bottomed stainless saucepan (I used my cast iron skillet). Add the onions, the sea salt, and some freshly ground black pepper. Cook over low-medium heat for about 30 minutes until onions soften and turn translucent, stirring occasionally so they dont stick and burn. Slow cooking is essential as this where the delicious caramel taste is developed.
Raise the heat a little, add the wine and vinegars, and stir to combine. Bring to a boil, then reduce the heat, stir in the sugar, and cook over low heat, stirring occasionally for another 30-40 minutes until most of the liquid has evaporated.
Remove the pan from heat. Taste and adjust seasoning as necessary (although flavors will mature with time). Spoon into warm sterilized jars with non-metallic or vinegar-proof lids, and store in the fridge to allow the flavors to mature for 1 month. Keep refrigerated after opening.
