Spiced onion jam: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | |||
{{#seo: | |||
|title=Spiced onion jam, British recipe Cooking Wiki | |||
|titlemode=replace | |||
|keywords=Spiced onion jam recipe British recipes from The cook's Wiki | |||
|description=A savoury chutney, courtesy of British Onions | |||
}} | |||
<!-- /seo --> | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=24th December 2012 | |||
|Author=JuliaBalbilla | |||
|Servings = Makes 4-6 jars | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 2 hours (incl. cooling time) | |TotalTime = 2 hours (incl. cooling time) | ||
| Line 10: | Line 22: | ||
A savoury chutney, courtesy of British Onions. | A savoury chutney, courtesy of British Onions. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1.5kg [[Red onions|red onions]], thinly sliced | | 1.5kg [[Red onions|red onions]], thinly sliced | ||
| Line 19: | Line 31: | ||
| 1 glass [[Red wine|red wine]] | | 1 glass [[Red wine|red wine]] | ||
| ½ glass [[Port|port]] | | ½ glass [[Port|port]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 30: | Line 40: | ||
| Pour over the [[Wine vinegar|wine vinegar]], [[Red wine|red wine]] and [[Port|port]] and [[Simmer|simmer]], uncovered for 20 minutes, stirring every so often. | | Pour over the [[Wine vinegar|wine vinegar]], [[Red wine|red wine]] and [[Port|port]] and [[Simmer|simmer]], uncovered for 20 minutes, stirring every so often. | ||
| You want the [[Onions|onions]] to become a deep red colour and there to only be a small pool of liquid floating around the bottom of the pan and when you draw a wooden spoon through the [[Jam|jam]] a path clears before filling again with syrupy juices. | | You want the [[Onions|onions]] to become a deep red colour and there to only be a small pool of liquid floating around the bottom of the pan and when you draw a wooden spoon through the [[Jam|jam]] a path clears before filling again with syrupy juices. | ||
| Cool the [[Onions|onions]] in the pan then fill [[Sterilized| | | Cool the [[Onions|onions]] in the pan then fill [[Sterilized|sterilised]] [[Jam|jam]] jars with the mixture. | ||
| It can be eaten straight away but tastes really great when it has had a couple of weeks to mature. | | It can be eaten straight away but tastes really great when it has had a couple of weeks to mature. | ||
}} | }} | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
| Line 45: | Line 56: | ||
[[Category:Vegan recipes]] | [[Category:Vegan recipes]] | ||
[[Category:Pickled]] | [[Category:Pickled]] | ||
[[Category:Unusual recipes]] | |||
{{Template:British Onions attribution}} | {{Template:British Onions attribution}} | ||
Revision as of 17:01, 16 November 2014
| Spiced onion jam | |
|---|---|
 |
| Servings: | Makes 4-6 jars |
| Ready in: | 2 hours (incl. cooling time) |
| Prep. time: | 1 hour |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th December 2012 |
A savoury chutney, courtesy of British Onions.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.5kg red onions, thinly sliced
- 2 tablespoons olive oil
- 100g golden caster sugar
- ½ teaspoon chilli flakes, a few sprigs of thyme
- 300ml red wine vinegar
- 1 glass red wine
- ½ glass port
Method
- Heat the oil in a large heavy based pan.
- Cook the onions really slowly over a low heat for 30 minutes or until they have softened so much that they have become caramelized.
- Add the sugar, chilli and thyme and cook for a further 10 minutes.
- Pour over the wine vinegar, red wine and port and simmer, uncovered for 20 minutes, stirring every so often.
- You want the onions to become a deep red colour and there to only be a small pool of liquid floating around the bottom of the pan and when you draw a wooden spoon through the jam a path clears before filling again with syrupy juices.
- Cool the onions in the pan then fill sterilised jam jars with the mixture.
- It can be eaten straight away but tastes really great when it has had a couple of weeks to mature.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
This recipe originated from the recipe section of British Onions
Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.