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Onion Marmalade

 
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Willy-England



Joined: 14 Jul 2008
Posts: 135
Location: England

PostPosted: Thursday 2-2-2012 4:10 pm    Post subject: Onion Marmalade Reply with quote

3 large onions, thinly sliced
3 cloves garlic, thinly sliced
3 tbsp olive oil
1 tsp black mustard seeds
1 tsp coriander seeds
3 tbsp red wine vinegar
4 tbsp dark brown sugar
black pepper

Method
1
Tip the onions into a large, heavy-based pan and add the garlic, olive oil, mustard and coriander seeds. Stir well to combine and then cook gently over a low heat for 20 minutes, stirring occasionally.

2
Stir in the vinegar and sugar and continue to cook for another 10-20 minutes until the onions have become completely translucent and the marmalade well reduced, stirring occasionally. Stir in 4 tablespoons of water and continue to cook for another 10 minutes until the marmalade is well thickened and slightly sticky. Season to taste.

3
If you are not planning on using the onion marmalade immediately, wash a Kilner jar or a couple of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside down on a clean tea towel.

4
If you are using jam jars, fill them, then cover the marmalade with a disc of waxed paper while still hot or else completely cold, then seal with a dampened disc of clear plastic, secure with an elastic band and screw back on their tops. Simply secure and close a Kilner jar in the normal way. Label and store in a cool, dark place for up to 2 months, then use as required. Otherwise transfer the marmalade into a serving bowl, cover with clingfilm and chill until needed.
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cliffmeister2000
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Joined: 21 Jan 2009
Posts: 3045
Location: Surprise (NorthWest of Phoenix) Arizona

PostPosted: Thursday 2-2-2012 5:18 pm    Post subject: Reply with quote

Sounds interesting. How do you use onion marmalade? Thinking
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Willy-England



Joined: 14 Jul 2008
Posts: 135
Location: England

PostPosted: Thursday 2-2-2012 6:28 pm    Post subject: Reply with quote

i put it on cheese sandwichs or with salads
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