I have also made a nice batch of Onion Marmalade this weekend - which has turned out really well. Which is good because the last time I tried it turned out like pickled onions!
You need:
4 large white onions (you can use red)
20g butter
125g brown sugar
100ml cider vinegar
Chop up onions as finely as you can - I find it is best to cut them into rings so you get nice 'ribbons' of onion in your chutney, but you can also dice them too.
Melt the butter in a casserole dish or pan with a lid. The lid part is important so the onions can steam with the lid on and soften.
Add onions once the butter is melted and stir to coat the onions in the butter, fry for a few minutes and then pop the lid on and leave for 20mins to soften, stir a few times in between.
Once the onions are all very soft, fry for a few more minutes with the lid off to add some colour.
Add the sugar and stir, when the sugar dissolves boil rapidly for about 5mins to caramelise the onions.
Add the vinegar and continue to boil for about 5mins.
Season with salt and pepper (if you have white pepper this is better as it won't leave black flecks in your marmalade).
Leave to cool for a few minutes and then ladle into sterlised jam jars.
Keeps for about 2months, once opened store in the fridge.
I am thinking of using this as a base for chili marmalade once the rest of our cayenne chili peppers have ripened.
On another note I have some new earrings in the shop, some caramel coloured mini hoops and my newest creation (below) which is as yet unnamed! Both in a lovely amber autumn colour made from nuggets of glass.
0 comments:
Post a Comment