Quick Red Onion Preserve

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Here is a recipe (untried) from the cookbook of the week.

Jo.

 

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<mx2 source= " MasterCook 5.0 " date= " January 02, 2001 " >

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Quick Red Onion Preserve

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<RcpE name= " Quick Red Onion Preserve " author= " Sarah Beattie " >

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* Exported from MasterCook *

 

Quick Red Onion Preserve

 

Recipe By :Sarah Beattie

Serving Size : 0 Preparation Time :0:00

Categories : Pickles & Relishes Preserves

Quick & Easy Savoury

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 red onions -- peeled and sliced

2 clove garlic -- sliced

100 ml cider vinegar -- (3 1/2 oz/a scant 1/

1 tbsp water -- (15 ml)

1/2 tsp crushed black peppercorns -- (2.5 ml)

1/2 tsp salt -- (2.5 ml)

1/4 tsp ground cumin -- (1.25 ml)

2 tbsps caster sugar -- (30 ml) (fine sugar)

 

Put everything except the cumin and sugar into a pan and bring to the

boil. Simmer for 5 minutes.

 

Add the sugar, stir to dissolve then boil hard until thickened.

 

Pot and store in a cool place or use straightaway.

 

Cuisine:

" Mexican "

Source:

" 30 Minute Vegetarian Mexican Cookbook "

S(ISBN):

" 0-7225-3426-4 "

Copyright:

" © Sarah Beattie 1997 "

Yield:

" 1 jar "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 215 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g

Protein; 52g Carbohydrate; 0mg Cholesterol; 1085mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 0

Fat; 1/2 Other Carbohydrates

 

NOTES : Red onion marmalades and preserves have been snatched up by New

Wave cooks, but they aren't new. Mexicans were eating them for

years. They are delicious with simple egg dishes or cheese.

 

Cook's note: Lime juice can be used instead of vinegar - use the

juice of 1 lime topped up with water to make 100lm/3 1/2 floz/a

scant 1/2 cup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Pickles & amp; Relishes

</CatT>

<CatT>

Preserves

</CatT>

<CatT>

Quick & amp; Easy

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " red onions " qty= " 3 " >

<IPrp>

peeled and sliced

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 2 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " cider vinegar " unit= " ml " qty= " 100 " >

<IPrp>

(3 1/2 oz/a scant 1/2 cup) or white wine vinegar

</IPrp>

</IngR>

<IngR name= " water " unit= " tbsp " qty= " 1 " >

<IPrp>

(15 ml)

</IPrp>

</IngR>

<IngR name= " crushed black peppercorns " unit= " tsp " qty= " 1/2 " >

<IPrp>

(2.5 ml)

</IPrp>

</IngR>

<IngR name= " salt " unit= " tsp " qty= " 1/2 " >

<IPrp>

(2.5 ml)

</IPrp>

</IngR>

<IngR name= " ground cumin " unit= " tsp " qty= " 1/4 " >

<IPrp>

(1.25 ml)

</IPrp>

</IngR>

<IngR name= " caster sugar " unit= " tbsps " qty= " 2 " >

<IPrp>

(30 ml) (fine sugar)

</IPrp>

</IngR>

<DirS>

<DirT>

Put everything except the cumin and sugar into a pan and bring to the boil.

Simmer for 5 minutes.

</DirT>

<DirT>

Add the sugar, stir to dissolve then boil hard until thickened.

</DirT>

<DirT>

Pot and store in a cool place or use straightaway.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

30 Minute Vegetarian Mexican Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-7225-3426-4 " />

<CpyR>

© Sarah Beattie 1997

</CpyR>

<Yield unit= " jar " qty= " 1.000000 " />

<Note>

Red onion marmalades and preserves have been snatched up by New Wave cooks,

but they aren & apos;t new. Mexicans were eating them for years. They are

delicious with simple egg dishes or

cheese. & #013; & #010; & #013; & #010;Cook & apos;s note: Lime juice can be used

instead of vinegar - use the juice of 1 lime topped up with water to make

100lm/3 1/2 floz/a scant 1/2 cup.

</Note>

</RcpE></mx2>

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