Recipe: Tangy red onion marmalade

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Tangy Red Onion Marmalade

 

6 medium red onions

75g unsalted butter

50g light muscovado sugar

15ml spoon of sherry vinegar

salt and ground black pepper

 

1. Peel and thinly slice the onions. Place in a heavy based saucepan,

with the butter and cook gently on a low heatfor about 30 minutes,

stirring occasionally until very soft and slightly caramelised.

2. Stir in the muscavado sugar and sherry vinegarand cook until the

sugar has melted. Remove from the heat and season to taste.

3. Spoon into a sterilised glass storage jar and allow to cool. If the

marmalade is still hot the glass storage jar should be warm to prevent

the glass cracking. Leave it to set for 3-4 hours.