Monday, 8 December 2014

spicy red onion marmalade

5 red onions
1 red chili (or 2 if you have a mild variety)
150ml balsamic vinegar
250ml red wine
100ml boiling water
Fresh thyme
120g light muscovado sugar

Steralise 3 or 4 jars, depending on their size. I get jars donated through the year to use so I always have a good stock to choose from.

I used one red chilli, from our homegrown batch - they are very spicy. I used it straight from the freezer, which makes it easier to chop.

Peel and slice the onions, my slices weren't especially thin, I like my chutney/marmalade to be quite chunky.

Chop the chilli, seeds included, then add to a large pan with olive oil, and a generous amount of garlic. Add the sliced onions and the boiling water.  Put the lid on the pan and leave to cook for 20 mins, stirring every 5 mins.

Add the sugar, wine and vinegar to the pan then bring to the boil.  Turn down the heat to summer and then summer the marmalade until it reaches a sticky consistency, with the liquid evaporated.

You'll know its done if you run your spoon through the mixture and a trail of liquid isn't left.

Spoon into your sterilised jars and pop the lids on.

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