Red onion marmalade

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• cgodfrey

  27 September 2011

  cgodfrey rated and commented on this recipe

  

  Had a problem with all the butter solidifing throughout which didn't look very appetising! Didn't use any oil.

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• megsmate

  06 October 2011

  megsmate commented on this recipe

  Why didn't I read the comments beforehand? I made this last night. This morning, it looks absolutely disgusting. It has a layer of solidified fat on top and more distributed throughout the jar. I tried stirring and then sampled a bit. Now I feel ill and can't get rid of the taste. I think I'm going to have to bury the contents of the jars in the garden as the smell is too bad to put it in the bin. I've had some kitchen disasters in my time but really...this is the worst!

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• kentyswife

  23 October 2011

  kentyswife commented on this recipe

  Hi all just about to make this again but this time I am doing double the amount as it was sooooo polular in my household, also it makes a great gift. X

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• kentyswife

  26 October 2011

  kentyswife rated this recipe

  

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• vegfromhome

  05 November 2011

  vegfromhome commented on this recipe

  The cooking time is ludicrously short. My suggestion is leave out the Thyme and substitute fresh bay leaves. However, everyone loves this chutney and I grow red onions just to make it!

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• Zoe

  06 November 2011

  Zoe rated and commented on this recipe

  

  Made this receipe, but only did half. Very nice, though did smell and taste a little viengary. Makes a little less as stated, though this may be because i had to cook it a lot longer to get the correct texture, therefore reducing it a little. either way, i'll be making some more. Lovely

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• AndyBloor

  07 November 2011

  AndyBloor commented on this recipe

  Made this recipe and had a problem getting anything like the syrupy consistency described - even extending the cooking time. I then read through the comments and picked up on the butter as possibly being an issue, so I reheated the mixture and carefully spooned the butter off the top. It's in the balance at the moment but hoping that will now give me a thick sticky mixture.

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• plumjam

  09 November 2011

  plumjam rated and commented on this recipe

  

  So glad I read the comments about the butter before starting, I think it would taste awful with that large amount. I added just a small knob of butter, 2 bay leaves and a few juniper berries. Tastes lovely.

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• catie4

  10 November 2011

  catie4 commented on this recipe

  Help..... in the middle of this recipe, does all the liquid reduce, it looked so promising till then, now it looks far too watery ????

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• Jarhaaje

  20 November 2011

  Jarhaaje commented on this recipe

  Great recipie! took ages to sweat down the onions but it was worth it in the end. Instructions easy to follow and simple to make

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• The Harrow Belly

  26 November 2011

  The Harrow Belly commented on this recipe

  As a proud person of Jamaican ancestry, please try and find some Wray and Nephew Red Label Wine to use in place of the port in this recipe and leave out the butter and oil. It really makes the difference!

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• Foodie

  27 November 2011

  Foodie rated and commented on this recipe

  

  This does take a lot longer than stated. I didn't use any butter. First stage took around an hour and 20 minutes 2nd part took around 45. Only used 210ml red wine vinegar and and extra tbsp sugar ad turned out wonderful

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• clairetoole

  29 November 2011

  clairetoole rated and commented on this recipe

  

  delicious marmalade, very strong due to the red wine but I love red wine so a must!!

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• mandy

  04 December 2011

  mandy commented on this recipe

  I had the same problem with the butter solidifying and giving the marmalade an unnapealing colour. Having said that, it is absolutely delicious and I will be making more though the next batch will be made without the butter.

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• Bryan Morgan

  05 December 2011

  Bryan Morgan commented on this recipe

  "Print Recipe" will not respond. I've had to copy and paste into a Word doc. Any idea why this is? Rgds, Bryan

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• kartechno

  07 December 2011

  kartechno rated and commented on this recipe

  

  i was an hour into reducing the onion sugar mix and drained off the extra fluid after reading other comments about the butter separating and solidifying through the jars. in a panic over possibly ruining Christmas gifts i called my chef sister who said she'd never used butter when sweating down onions but advised me to throw in a veg or chicken stock cube and some redcurrant or cranberry sauce/jelly to give the butter some substance to adhere to and get some natural pectin into the mixture. I was making a whole batch, drained of the extra fluid after an hour of reducing, added port, bottle of wine and about half of the vinegar gradually (whole 350ml is way too much) i also threw in a jar of cranberry sauce. the result? 7 and a half 250ml jars of delicious red onion marmalade and no butter blobs!

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• kartechno

  07 December 2011

  kartechno commented on this recipe

  forgot to say that i actually added the veg stock cube as well as the cranberry*

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• dragonma5306

  12 December 2011

  dragonma5306 rated and commented on this recipe

  

  This is absolutely delicious. Was easy to make and following others' advice, I only used a knob of butter with the olive oil. This was plenty to coat the onions (I only made half the recipe). No problems whatsoever apart from the fact that I don't think it will last until Christmas so will need to make another batch!! Delicious with cheese. Yummy!

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• Rowena

  15 December 2011

  Rowena rated and commented on this recipe

  

  Made this the other day and it tastes great but like others have found, It doesnt look fantastic!

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• Lou

  17 December 2011

  Lou commented on this recipe

  Great recipe but found much better with three times the amount of sugar.

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Ingredients

• 2kg red onions or regular onions
• 4 garlic cloves
• 140g butter
• 4 tbsp olive oil
• 140g golden caster sugar
• 1 tbsp fresh thyme leaves
• pinch of chilli flakes (optional)
• 75cl bottle red wine
• 350ml sherry vinegar or red wine vinegar
• 200ml port

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Difficulty and servings

Fills about four 500ml jars

Preparation and cooking times

Ready in 2¼ hours, plus cooling time

Vegetarian

Ingredients

• 2kg red onions or regular onions
• 4 garlic cloves
• 140g butter
• 4 tbsp olive oil
• 140g golden caster sugar
• 1 tbsp fresh thyme leaves
• pinch of chilli flakes (optional)
• 75cl bottle red wine
• 350ml sherry vinegar or red wine vinegar
• 200ml port

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