A bit of a random recipe choice to blog at first glance, I know but it’s ahead of a wee Burns Night Challenge I’ve been given so watch this space to see how I use this 🙂  In the meantime… this sweet sticky stuff is a wonderfully versatile accompaniment to so many things – cheese, pates, terrines, cold meat, hot meat (steak sarnie or burger anyone?) – stir it into a quiche mixture, or make a tart out of it and top with goats cheese, and its a fab wee crostini or canape topper.  And it’s so easy to make that I’m actually a little ashamed at how often I’ve bought it ready made…  New year’s resolution #147 – never again!

There are so many recipes online, all variations on a theme, but the one I’ve adapted substitutes pomegranate juice for the more traditional red wine, and I’m much happier drinking leftover pomegranate juice than I am red wine 😉

Depending on the size of onions you’re using this should make about 1 cup. If you know what you’re doing making jams and marmalades from scratch (I don’t!) then pop this into a steralised jar and it should keep in the fridge for up to three months. Otherwise, it will last in the fridge covered for up to two weeks.

Caramelised Red Onion Marmalade
A sweet, sticky, versatile accompaniment to all sorts of savoury noms.
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Prep Time
10 min
Cook Time
1 min
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 min
Total Time
1 hr 10 min
Stuff you'll need...
  1. 2 tbsp olive oil
  2. 2 red onions, thinly sliced
  3. 1/4 cup dark brown soft sugar
  4. 1/4 cup balsamic vinegar
  5. 1/2 cup pomegranate or cranberry juice
  6. salt to season
Cook!
  1. Heat the oil in a medium saucepan on a medium-low heat before adding the onions. Saute for 10-15 minutes until they are soft and translucent.
  2. Add the sugar, stir well, and cook for a minute or so. When the sugar has dissolved add the vinegar and juice, season with salt, and turn the heat up. Bring it all to a boil before reducing the heat back down to a simmer.
  3. Cook until the liquid has evaporated, which should take somewhere between 30-60 minutes, stirring frequently to make sure the marmalade doesn't burn.
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