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.
- 2 tbsp olive oil
- 2 red onions, thinly sliced
- 1/4 cup dark brown soft sugar
- 1/4 cup balsamic vinegar
- 1/2 cup pomegranate or cranberry juice
- salt to season
- 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.
- 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.
- Cook until the liquid has evaporated, which should take somewhere between 30-60 minutes, stirring frequently to make sure the marmalade doesn't burn.