Red onion marmalade

Latest comments and suggestions

Results 41-60

• boy0hboy

  08 December 2009

  boy0hboy commented on this recipe

  I am planning on making this for Christmas gifts. Can anyone tell me what amount 75cl wine is? I'm in Australia and I've never heard of this before so hope someone can help me out! Thanks!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sambauk

  09 December 2009

  sambauk commented on this recipe

  Hey boy0hboy. 75cl is 750ml, cl is centiliters. As I type I have some of this on the stove... Hope you enjoy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kal

  13 December 2009

  Kal rated and commented on this recipe

  

  Five hours later the chutney is finished ~ well actually it is still cooling, I haven't yet managed to jar it up. I wish I had read all the comments before making this recipe - I had to strain off a lot of fat before adding the wine, vinegar and port, because after about 2.5 hours it was not reduced down. Then I spent a even more time skimming off 150ml of fat from the pan. The timings are so far out it's unreal. Hopefully it's going to be worth it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KittyKat

  18 December 2009

  KittyKat rated and commented on this recipe

  

  Did take longer than the recipe said but is absolutely gorgeous and well worth it, giving some away in Christmas hampers but will definately be making more!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma Timms

  19 December 2009

  Emma Timms commented on this recipe

  What a total disaster and a waste of money!! Followed the recipe to a T and have ended up with brown goo with a layer of fat on top :0( Not a good Christmas gift!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma Timms

  19 December 2009

  Emma Timms commented on this recipe

  What a total disaster and a waste of money!! Followed the recipe to a T and have ended up with brown goo with a layer of fat on top :0( Not a good Christmas gift!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise76

  21 December 2009

  Louise76 commented on this recipe

  I have also had the issue with the solidifying fat. However, it was yummy when I made it and will be keeping it for myself but am not able to give it away as presents.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emilyb

  22 December 2009

  emilyb commented on this recipe

  Totally disappointed. I wish I'd seen the comments before I started making the marmalade. The recipe ought to be ammended, leaving out the butter, or at least pointing out how to avoid the fat separation. And the timings for the onions and the simmering should be more like doubled. I just left mine in the kitchen overnight, going to bed pleased with my almost cooled chutney, then when I came downstairs in the morning there was all this fat throughout it. These were going to be gifts, and the ingredients cost around £15. I'm going to try and retrieve it by spooning out as much fat as i can but really want to make it again leaving out the butter. I've just asked my mum's advice and she says no preserve she's ever made has had butter/oil in it. Please do ammend the recipe to prevent others from wasting £15 and several hours of their time. My advice to other readers? Find another recipe!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gab

  23 December 2009

  Gab rated and commented on this recipe

  

  Made a large batch of this to give out in hampers this xmas. As some have mentioned I found you dont need this amount of liquid and I actually had to remove about a pint whilst cooking. Tastes ok however the vinegar is too strong. Does anyone know how I can neutralise this? If I put it back in the pan and add more sugar maybe?? I think it could be really nice but just dont want to start again!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• magsflyn

  06 January 2010

  magsflyn rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• supersare

  12 February 2010

  supersare rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• valerie

  26 February 2010

  valerie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicola

  06 April 2010

  nicola rated and commented on this recipe

  

  Yummy! made this without the butter and it's perfect. Had it with pate on a toasted bagel :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MacyMoo

  16 April 2010

  MacyMoo rated and commented on this recipe

  

  The website comments and suggestions was down when I did this recipe. That was a shame as I was inspired to make this marmalade after tasting a brand in one of the "upmarket" supermarkets. I also had the same problem as most other people with butter turning hard when it was put into jars. I also thought the timing was well out as it took about 5 hours in total to make this and I ended up staying up really late to finish it. I love the taste and shall make it again taking into account everyone's comments about no butter, may be some honey and a hint of chilli.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jan

  01 June 2010

  jan rated and commented on this recipe

  

  i made a smaller batch of this and tweeked the recipe to make it a bit healthier as we are cutting back a bit. i didn't use butter( which stops the separating) and just used a little olive oil. I used half the sugar ( pro rata). used a wide bottom heavy pan and it cooked down fine in about an hour. i used just wine, no port, but up the quantity. It didn't need much vinegar, I just added enough to balance it, some comments state that it was too vinegary so its needs adding a little at a time to taste. It turned out really nice and full of flavour, a bit healthier to boot. tried it first with homemade rosemary and olive bread with melted goats cheese on top, lovely!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Auntie Sally

  12 June 2010

  Auntie Sally commented on this recipe

  Has anyone tried this in a Tefal Jam Maker? Or does anyone have anything similar that is suitable?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jade2010

  14 June 2010

  jade2010 rated and commented on this recipe

  

  Lovely recipe and will be trying again soon! I found that the vinegar was a little too much and will definately not be using as much next time. However, all round good recipe :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kebabthief

  06 August 2010

  kebabthief commented on this recipe

  Just made a batch today. Tastes fantastic. I've now read the comments and am hoping that I don't have a separation problem (and I'm talking about the marmalade). I'll reserve my ratings until I see how it holds up in the jars.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen

  24 August 2010

  Helen rated and commented on this recipe

  

  I made the red onion marmalade using half the quantity, also using my new Tefal Jam maker (for the second part of the recipe which saved me having to keep an eye on it). The end product was one Kilner jar of beautiful chutney. Was delicous with my goats cheese quiche. Not sure why it did not make 2 x 50mls, but probably because it cooked down so well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ygam

  24 September 2010

  ygam rated and commented on this recipe

  

  just made this i chopped my onions very small,and left the butter out, it cooked really quickly 35mins it started to stick to the botom of the pan so added wine and sugar used half dark sugar half light it is quite dark and sweet very nice cooked for another half an hour and it was done.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1404/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.