www.odlums.ie
/recipes/red-onion-marmalade/
What you need:
- 1 tbsp Roma Olive Oil
- 4 Medium Red Onions (peeled and thinly sliced.)
- 125g/4oz Shamrock Demerara Sugar
- Pinch of Chilli Flakes
- 1 tbsp Rowse Honey
- 3 tbsp Red Wine
- 3 tbsp Red Wine Vinegar
How to:
- In a large pot, place onions and oil over a medium heat. Continuously stir to prevent sticking.
- As onions begin to colour and soften (after about 3 minutes), add in sugar and continue to stir.
- The sugar will begin to soften and will coat all of the onions.
- Allow the softened sugar to come to the boil gently.
- Next add in the chilli, honey, red wine and red wine vinegar.
- Allow the mixture to come to the boil and then simmer for about 10-15 minutes or until all of the liquid has evaporated.
- Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
- Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.
What you need:
- 1 tbsp Roma Olive Oil
- 4 Medium Red Onions (peeled and thinly sliced.)
- 125g/4oz Shamrock Demerara Sugar
- Pinch of Chilli Flakes
- 1 tbsp Rowse Honey
- 3 tbsp Red Wine
- 3 tbsp Red Wine Vinegar
How to:
- In a large pot, place onions and oil over a medium heat. Continuously stir to prevent sticking.
- As onions begin to colour and soften (after about 3 minutes), add in sugar and continue to stir.
- The sugar will begin to soften and will coat all of the onions.
- Allow the softened sugar to come to the boil gently.
- Next add in the chilli, honey, red wine and red wine vinegar.
- Allow the mixture to come to the boil and then simmer for about 10-15 minutes or until all of the liquid has evaporated.
- Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
- Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.
