This recipe for preserving is easy for beginners to follow, can be made in small quantities and doesn't need any specialised equipment, says our Home Economist Lisa Abbey This savoury marmalade is dark and rich, with a sweet and sour flavour. It uses semi-dried cherries, which you can find in the Waitrose Fruit and Vegetable section. Serve it with hand-carved ham, or dolloped on the side of a plate of griddled chicken breast or pan-fried prime cod fillet.
Red Onion Marmalade with Cherries
- 5 tbsp olive oil
- 1.5kg red onions, peeled and thinly sliced
- 1 tsp Maldon Sea Salt
- 5 good grindings of black pepper
- 2 fresh bay leaves, snapped in half
- 1 pack fresh thyme
- 125g light muscovado sugar
- 75g pack Waitrose Semi-dried Bing Cherries
- 375ml red wine
- 4 tbsp Romate Sherry Vinegar
- Heat the oil in a large heavy-based pan, add the onions, cover and cook very gently for 30-40 minutes. Stir occasionally until they soften but do not brown.
- Add the remaining ingredients. Stir well. Bring almost to the boil, reduce the heat and cook gently, uncovered, for 1½ hours, stirring occasionally, until there is almost no liquid and the mixture is dark and glossy.
- Remove the bay leaves and spoon the marmalade into sterilised jars. Allow it to cool completely before sealing and storing in the fridge.
You'll need a very large pan when you start but the raw onion volume cooks down. If you don't have a big enough preserving pan halve the ingredients.
You can replace the semi-dried cherries with other dried fruits - cranberries work well with leftover turkey or gammon. Or try using juicy Californian raisins to complement roast pork and crackling or creamy goat's cheese.
- Preparation time: 30 minutes
- Cooking time: 135 minutes
- Total time: 2 hours 55 minutes
Average user rating Based on 3 ratings
This recipe was first published in September 2000.