Onion Marmalade Relish

Another preserve recipe from Peat in Spain. It has a sweet caramelised taste.
1 Kg 2 lbs onions
6 Tblsps sunflower oil
75 gms 3 ozs granulated sugar
300 mls 8 fl ozs dry white wine
100 mls 4 fl ozs sherry vinegar
2 pinches of salt
freshly ground black pepper
Peel onions and cut into thin slices, lengthways, from root to shoot end. Place in a pan with the oil and cook for 10 minutes. Add the other ingredients and cook for 15 minutes, covered.
The onion marmalade should be thick with no excess fluid. A wooden spoon drawn through the pan should leave a clear trail that slowly fills in.
Allow to cool and ladle into clean, hot jars. Cover with the lid and ladle. Keep in a cool dark place.
Yields 1.2 kgs 2 lbs 8 ozs. Keeps for 2 -6 months. Tends to disappear quickly!
Serve with pates, sausages, burgers and breads.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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5 Responses to Onion Marmalade Relish

  1. Hi there, the whole thing is going nicely here and ofcourse every one is sharing data, that’s actually excellent, keep up writing.

  2. Amazing things here. I am very happy to see your post.
    Thank you a lot and I am taking a look ahead to touch you.
    Will you kindly drop me a mail?

  3. Carolyn says:

    Peter also sent me this one after you chaps were together. It is excellent!

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