Red Onion And Golden Raisin Jam Recipes

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10-MINUTE MANGO AND GOLDEN RAISIN CHUTNEY



10-Minute Mango And Golden Raisin Chutney image

This delicious, flavorful chutney is the perfect topping for masala turkey buddha bowls!

Provided by Jaden

Categories     condiment

Number Of Ingredients 10

1 ½ tablespoons cooking oil
½ teaspoon red pepper flakes
½ teaspoon curry powder
½ cup red onion fine diced
½ teaspoon grated fresh ginger
1 clove garlic (finely minced (use a garlic press))
⅓ cup red wine vinegar
⅓ cup water
½ cup mango preserves (jam or jelly)
¼ cup golden raisins

Steps:

  • Heat a medium skillet over medium heat and swirl in the cooking oil. Add in the red pepper flakes and curry powder, and stir continuously for 15 seconds to release the aromatics. Add in the red onion, ginger and garlic. Continue to cook for 2-3 minutes, until the onion is soft and translucent. Adjust your heat to avoid burning the spices!
  • Add in the red wine vinegar and the water, and turn the heat to medium high. Continue to stir and cook the mixture until the liquid bubbles. Stir in the mango preserves and the raisins and continue cooking until the sauce has thickened, about 1 minute more. Transfer sauce to a mason jar.
  • This sauce can be served warm or cold (we prefer warm!) To warm the sauce, remove the mason jar lid and microwave in 30 second intervals at 50% power. You can add a little water if the sauce is too thick.

CHICKEN LIVER PâTé WITH RED ONION JAM



Chicken Liver Pâté with Red Onion Jam image

Provided by Valerie Bertinelli

Categories     appetizer

Time 3h45m

Yield 8 servings

Number Of Ingredients 18

1 stick (8 tablespoons) plus 1 tablespoon unsalted butter, softened
1/2 yellow onion, thinly sliced
1 clove garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
Kosher salt
8 ounces chicken livers, trimmed
1/4 cup heavy cream
1 tablespoon brandy
1 tablespoon olive oil
1 medium red onion, thinly sliced
1 teaspoon fresh thyme leaves
Kosher salt
1/2 cup dry red wine
3 tablespoons red wine vinegar
3 tablespoons sugar
Toasted baguette slices, for serving

Steps:

  • For the chicken liver pâté: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the yellow onions and garlic and cook until softened, 5 minutes. Stir in the coriander, pepper, allspice and some salt.
  • Increase the heat to medium high and add the chicken livers. Cook, stirring occasionally, until golden brown on the outside but still pink inside, about 3 minutes. Add the heavy cream. Transfer the mixture to a food processor and puree until smooth.
  • With the motor running, add the remaining 7 tablespoons butter in three batches and process until fully incorporated. Add the brandy and pulse to incorporate. Season with salt.
  • Transfer the pâté to a bowl, cover, and refrigerate until firm, at least 3 hours and up to overnight.
  • For the red onion jam: Heat the olive oil in a medium skillet over medium heat. Add the red onions, thyme and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 8 minutes.
  • Add the wine and simmer, stirring occasionally, until most of the wine has evaporated, about 10 minutes. Add the vinegar and sugar and cook, stirring often, until the onions are very tender and the liquid is syrupy, 3 to 4 more minutes.
  • Cool the jam to room temperature, and then refrigerate until ready to serve. Serve warm or room temperature
  • To serve, spread baguette slices with pâté and top with red onion jam.

RED ONION MARMALADE



Red Onion Marmalade image

Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.

Provided by kdominy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon butter
2 large red onions, thinly sliced
¼ cup white sugar
1 cup dry red wine
¼ cup balsamic vinegar
salt to taste

Steps:

  • Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g

RED ONION AND GOLDEN RAISIN JAM



Red Onion and Golden Raisin Jam image

Serve this tangy jam with TV chef Nora Singley's Chicken Liver Mousse recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 7

2 tablespoons olive oil
1 red onion, julienned
2 sprigs fresh thyme
2 tablespoons plus 1 teaspoon sugar
Coarse salt and freshly ground black pepper
1 cup white balsamic vinegar
3/4 cup golden raisins

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion, thyme, and sugar; season with salt and pepper. Cook, stirring, until onions are soft and lightly golden, about 15 minutes. Add vinegar and raisins; increase heat to high. Cook until liquid is syrupy and nearly evaporated, about 5 minutes. Remove thyme and discard. Season with salt and pepper. Remove from heat and let cool to room temperature before serving. Jam can be stored in an airtight container, refrigerated, for up to 3 weeks.

TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES



Toasted Blue Cheese and Caramelized Onion Sandwiches image

Categories     Sandwich     Cheese     Onion     Appetizer     Sauté     Blue Cheese     Raisin     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24 wedges

Number Of Ingredients 8

2 tablespoons olive oil
2 large white onions, thinly sliced
2 tablespoons (packed) golden brown sugar
2 tablespoons rice vinegar
2 tablespoons chopped golden raisins
8 5 1/2x3x1/2-inch slices rustic country bread, such as walnut, pecan, or walnut-raisin
2 6-ounce wedges soft blue cheese (such as Cambazola, rind trimmed, or Gorgonzola dolcelatte), sliced
1/4 cup (1/2 stick) butter, room temperature

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
  • Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.

RED ONION MARMALADE



Red Onion Marmalade image

Categories     Condiment/Spread     Ginger     Onion     Vinegar     Raisin     Sherry     Bon Appétit     Ohio

Yield 2 1/2 Cups

Number Of Ingredients 8

1/4 cup olive oil
6 cups thinly sliced red onions (about 3 1/4 pounds)
1/2 teaspoon dried crushed red pepper
1 cup (packed) dark brown sugar
3/4 cup apple cider vinegar
1/2 cup dry Sherry
1 1/2 tablespoons grated peeled fresh ginger
1/2 cup raisins

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)

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