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Slowly Caramelised Red Onion Marmalade with Port and Green Peppercorns

  • 2 large red onions (550g), thinly sliced
  • 100g light muscovado sugar
  • 20g molasses sugar
  • 75ml red wine vinegar
  • 100ml balsamic vinegar
  • 25ml LBV Port
  • unbleached sea salt
  • freshly ground green peppercorns

Cook the onions with 2 tablespoons of the sugar over a low heat for about 1 hour, until caramelising. It is important to perform this step slowly, as the sweetness from the onions will develop beautifully without them caramelising too much or burning.

Stir in the port, vinegars and the rest of the sugar, increase the heat and stir regularly for 15 minutes until most of the liquid has evaporated.

Season with salt and green pepper to taste.

When ready, pot into warm sterilised jars, seal and finish with some of our Red Onion Labels.

Telephone: 03333 444 101

Damson Brook
24 Rochdale Road
West Yorkshire
OL14 7LD

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