Red onion relish
Prep:
10 mins
Cook:
25 mins
Delicious sharp and sweet jelly, ideal for gifts or at the table, or along with sandwiches adds intense delicious flavours.
1kg red onions, peeled and sliced finely into half circles
2 large garlic cloves, peeled and sliced finely into half circles
4 tbsp olive oil
2 tsp black mustard seeds
2-3 thyme sprigs
½ tsp salt
Fresh ground pepper
75g light muscovado sugar
1 ½ tbsp black treacle
5 tbsp red wine vinegar
1 tbsp balsamic vinegar
75ml white wine
Knob of butter
Use a heavy based pan and heat 4 tablespoons of olive oil.
Add the onions, garlic, 2 teaspoons of black mustard seeds and 2-3 thyme sprigs.
Stir in the salt and a generous grinding of pepper.
Gently on low heat uncovered, for 35 minutes, stirring frequently until they have reduced and caramelised.
Stir in the light muscovado sugar black treacle, red wine vinegar, balsamic vinegar and white wine.
Bubble for 20-25 minutes, stirring occasionally, until the mixture is caramelised yet moist.
Remove the thyme sprigs and stir in a knob of butter.
While the marmalade is still warm, spoon the mixture into small, sterilised jars.
Serves
Makes 600 ml
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Alcohol, Vegetables, Sugar, Spice
Recipe Type
Dressings & Sauces, Entertaining, Gifts
Special Info
Vegetarian
Level of Difficulty
Easy
It will keep for 1-2 months in a cool place.
