Red onion marmalade

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• Mo

  03 October 2010

  Mo commented on this recipe

  You can make onion marmalade with no butter or oil, simply place all the ingredients into a large jam pan and simmer until reduced, thick and syrupy, about 2-3 hours. Sterilise jars with boiling water, dry in a warm oven with the door open and spoon in the marmalade. Cover the top with a wax disc or cling film to stop the vinegar or wine ruining the lid and store in a dry darkish place for up to 6 months. No fat, no fridge space, no hassle!!!

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• bev

  05 October 2010

  bev rated and commented on this recipe

  

  Made this yesterday and should have read all the comments first! I eventally decided to skim off all the butter while it was still cooking and removed some of the liquid. The end result tastes superb but next time I will not use any butter. I used the skimed off butter and juices to cook chicken, it tasted lovely

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• Yorkshire Pudding

  07 November 2010

  Yorkshire Pudding rated and commented on this recipe

  

  This is absolutely delicious and soo easy to make. After reading previous reviews I left out the butter. It was delicious, tasty and looks lovely and glossy. I also left out the chilli flakes, but will add them next time I make this... which will be before Christmas for gifts.

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• sue

  07 November 2010

  sue rated and commented on this recipe

  

  Great recipe. I too left the butter out and have made 2 batches all of which turned out fine. Got lots of orders to make more!!!! Will make great christmas present along with the classic apple chutney chees and biscuits.

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• kentyswife

  19 November 2010

  kentyswife commented on this recipe

  Hi All, have just been asked by my mum to make her an onion marmalade for christmas, have already made pumpkin , apricot and almound chutney and a spiced plum chutney for presanmts for the rest of the family and came across this one. I just want to know has any one mixed red and whit onions together if so how did it turn out? Looking forward to making this , i really want to set a buisness making my own chutneys, jam, jellies and preserves, thinking of calling it " charlies chutneys and more" lol. happy cooking to all. x

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• Jan Perry

  20 November 2010

  Jan Perry rated and commented on this recipe

  

  I made this yesterday and am surprised it made it into the jars - absolutely delicious! It does take slightly longer than stated. When I judged the onions to be cooked enough there was still alot of liquid so I ladled off nearly a mug full (and used it for gravy - fab!) and then proceeded to add the wines and vinegar. It then took about another 40 minutes. I did use butter because no good ever came from leaving it out from any recipe!! I will definately be making a second batch when I've stocked up on onions and it is certainly good enough to make a lovely Christmas present.

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• kentyswife

  20 November 2010

  kentyswife commented on this recipe

  Hi all, have got all the ingreadiants minus the butter and olive oil have brought the sherry vinegar , hope this will add to the taste! looking forward to the out come but i am going to cheat with the chopping of the onions and use the food processor to blizt up the onions as ive just made an onion soup and dont think my eyes will take much more tonight! Will let you all know how its goes! x

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• Chris

  21 November 2010

  Chris commented on this recipe

  On with my second batch. This is good stuff. I use the butter and some fresh tyme from garden. Also a good wack of chilli - cos I like it:) The cooking times are always longer - I think it maybe better to do it a lot slower and get a more rounded flavour? One prolem I have though is cutting all the onions - the only thing I've found helps with the sore eyes is the port;) Guess where that ends up:*)

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• Jenny

  22 November 2010

  Jenny commented on this recipe

  Really really nice and rich, however it took me much longer to get it to the states described for each stage - about 4 hours in total (which included chopping up the onions!) The other problem was that when it came to putting them into the jars, the recipe only filled 4 x 250ml jars instead of 500ml as stated! Rather disappointing given the time I invested in making it, but will find time to make another batch for Xmas presents! Have found that the butter's solidified on the one I put in the fridge too, but it was fine one I'd given it a good mix through.

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• Charlotte87

  28 November 2010

  Charlotte87 commented on this recipe

  Hi guys, I made this as Christmas presents for the family and had the same butter issue... all 3 of the 350ml jars I got out of it had a solidified butter "topping"once they had cooled on the side (not even in the fridge). I tried stirring it in as suggested but the consistency was completely different then. I am going to make another batch with just oil as you all seem to suggest so fingers crossed!

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• d41d0y

  05 December 2010

  d41d0y rated and commented on this recipe

  

  Going to have this with pork fillet tomorrow. Easy to make, just remember to stir enough in the reducing phase so you don't get burnt pans like I did!

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• sunbird

  06 December 2010

  sunbird rated and commented on this recipe

  

  have just made this - still waiting for it to cool - what a long winded process - and it took something like 4 hours from being to end - next time I will not use butter or oil - there was far too much liquid at this stage of the process - I believe both ingredients are unnecessary - I thought these receipes are suppose to be tested - more than once - this is not the first time I have used a good food receipe and found it wanting - try testing them in a real kitchen with real people.

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• Von

  11 December 2010

  Von commented on this recipe

  I made this today and the timings etc were spot on. I left out the butter, as per the suggestions, and the finished result was still lovely. However, my finished marmalade filled only 2x 500ml kilner jars, and not 4 as I had been expecting. Absolutely delicious though.

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• Von

  11 December 2010

  Von rated this recipe

  

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• Celia

  12 December 2010

  Celia rated and commented on this recipe

  

  Year three of producing this, Just made probably the best batch of this recipe so far, and realised why some people have too much liquid. It may be people are mistaking measuring centilitres (cl) for the port and sherry vinegar instead of millilitres (ml) as I discovered I did. This could be why some people complained of too much vinegar. I used 50g more sugar mixing castor and muscovado sugar. I also cut a scotch bonnet pepper into tiny bits instead of the chilli flakes, just the right slight kick to it. The only frustrating thing is it only amounted to five 227g (8oz) bottles. Will do it all again tomorrow.

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• Celia

  12 December 2010

  Celia commented on this recipe

  Forgot to mention for Kentyswife I mixed red onions with sweet white onions, doesn't impair the flavour. Everyone's right about it being time consuming but well worth it, invest in a food processor or a mandolin.

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• KateJF

  13 December 2010

  KateJF commented on this recipe

  I'm reading all these comments whilst in the midst of making this! Luckily I forgot the oil so hopefully won't get the solidifying problems - I've tasted it and so far so good :) One thing though, it is taking far longer to reduce than anticipated according to the recipe's guidelines... Having this later with home made chicken liver pate, yum! Thanks for the recipe.

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• notgingerclare

  14 December 2010

  notgingerclare commented on this recipe

  I've just finished making a half batch of this. I left the butter out after reading the comments on here but followed everything else to the letter. It did seem to take a lot longer than the recipe says, it took about 1hr 30 mins for the first stage and then more like 50 mins for the second stage. It smells a bit vinegary so I might use less in the second batch.

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• candycane

  15 December 2010

  candycane commented on this recipe

  I finished making this last night, it took hours - at each stage. I have tasted the finished result and it is very acidic, too strong to eat! I didn't have any port so added a splash of sherry and I put less vinegar in so not sure how I have this taste to it. Does anyone have any ideas how I can save it? I've made 4 jars that I was going to put in hampers for christmas presents. Would be such a shame to waste it after half a day spent making it! Please help!

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• candycane

  15 December 2010

  candycane rated this recipe

  

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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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