Somerset Red Onion Marmalade 1 Recipes

SOMERSET RED ONION MARMALADE #1

Steps:

• Put the thinly sliced onions into a large heavy bottomed pan that has a tight fitting lid together with the vinegar and simmer until soft.
• Add the spices, salt and ginger and stir.
• Add the sugar and boil steadily until the marmalade is thick and a wooden spoon drawn through the mixture leaves a distinct gap.
• Spoon into hot preserving jars and seal.
• Store in a cool, dark, dry cupboard. Can be used immediately but improves with keeping and will keep well for a year.

RED ONION MARMALADE

Steps:

• Cook 2 thinly sliced large red onions in a skillet with 1/4 cup olive oil over low heat, covered, until golden, 30 minutes. Stir in 3 tablespoons cider vinegar, 2 tablespoons brown sugar and 1 teaspoon grated peeled ginger; season with salt. Cook until thick, about 20 more minutes.

ONION MARMALADE

Steps:

• Heat the oil in a large pan over medium heat and add the onions. Lower the heat, cover the pan, and cook over low heat, stirring occasionally, for 30 to 40 minutes, until the onions are collapsed and beginning to color.
• Add the sugar and jelly. Increase the heat and continue to cook, stirring more frequently, for about 30 minutes, until the mixture turns a dark, nutty brown and most of the moisture has been driven off.
• Take off the heat and allow to cool for a couple of minutes before adding the vinegars (if you add vinegar to a red-hot pan, it will evaporate in a fury of scorching steam). Return to the heat and cook rapidly for another 10 minutes or so, until the mixture on the bottom for a couple of seconds.
• Remove from the heat and season with the salt and pepper. Spoon into warm, sterilized jars and seal with vinegar-proof lids (see pp. 21-22). Use within 1 year.
• P.S.
• Marmalade is customarily made from citrus fruit; this marmalade is the exception to the rule. It takes its origins from the French, where historically the name marmalade was used to describe fruit that was cooked for a very long time until it was reduced to a thick purée.

RED ONION MARMALADE

Steps:

• With vegetable peeler, peel rind from orange in long strips.
• Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
• In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
• Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
• Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
• Variation:.
• Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

RED ONION MARMALADE

Steps:

• Halve onions lengthwise and cut into thin slices.
• Heat butter in large heavy skillet set over medium heat.
• When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
• Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
• Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
• Remove from heat and sprinkle in salt, adding more if needed.
• For tarter taste, stir in another 2 to 3 teaspoons vinegar.
• The marmalade can be prepared 5 days ahead; cover and refrigerate.
• Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.