Somerset Red Onion Marmalade 1
Indulge in the rich, tangy-sweet flavors of Somerset Red Onion Marmalade, a versatile condiment that elevates everything from cheese boards to gourmet burgers. Crafted from tender red onions caramelized to perfection with light brown sugar, balsamic vinegar, and a splash of Somerset cider, this marmalade boasts a delightful balance of sweetness and acidity. A touch of fresh thyme and cracked black pepper adds layers of earthiness and warmth, making it a sophisticated addition to your pantry. Ready in just over an hour, this sticky, jam-like onion preserve is perfect for gifting or transforming everyday dishes into flavorful masterpieces. Serve alongside aged cheddar, crusty bread, or roasted meats for an unforgettable culinary pairing. Make this crowd-pleaser today and enjoy a homemade treat that lasts up to four weeks!
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Recipe Information
Ingredients
- 1 kg red onions
- 50 g unsalted butter
- 2 tbsp olive oil
- 150 g light brown sugar
- 200 ml balsamic vinegar
- 150 ml Somerset cider
- 2 tsp fresh thyme leaves
- 1 tsp sea salt
- 1 tsp cracked black pepper
Instructions
Peel and finely slice the red onions using a sharp knife or a mandoline slicer for even cuts.
In a large, heavy-bottomed saucepan, melt the butter and olive oil over medium heat.
Once melted, add the sliced red onions to the saucepan, stirring to coat them evenly in the butter and oil mixture.
Reduce the heat to low and cook the onions gently for about 20-25 minutes, stirring occasionally, until they are soft and translucent. Avoid browning the onions as this will alter the flavor.
Sprinkle the light brown sugar over the softened onions and stir well to dissolve. Increase the heat slightly and cook for 5 minutes, allowing the sugar to caramelize lightly.
Pour in the balsamic vinegar and Somerset cider, then stir to combine. Add the fresh thyme leaves, sea salt, and cracked black pepper.
Bring the mixture to a gentle simmer. Reduce the heat to low and allow it to cook uncovered for 30-35 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened to a sticky, jam-like consistency.
Taste the marmalade and adjust the seasoning if necessary, adding more salt or pepper to taste.
Once the marmalade has reached the desired consistency, remove it from the heat and let it cool slightly before transferring it to sterilized jars.
Seal the jars tightly and store in the refrigerator for up to 4 weeks. Allow the marmalade to sit for at least 24 hours before using to let the flavors meld together.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 211.3 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1728 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
