Thanksgiving Onion Marmalade
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
3 cups approximately
ingredients
- 1⁄4 cup pine nuts
- 10 ounces frozen whole pearl onions, thawed
- 3 tablespoons olive oil
- 1⁄3 cup medium sherry or 1/3 cup cognac
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 cup raisins
- salt
- fresh ground black pepper
directions
- Using a small frying pan, lightly toast the pine nuts over medium-low heat for 3-5 minutes, shaking the pan back and forth to keep them from scorching. Set aside.
- Put the olive oil in large frying pan over medium-low heat. Add the onions and cook gently (without browning) for about 5 minutes. Add the sherry or cognac and cook until mostly reduced. Add 3/4 cup water, vinegar, sugar, raisins, pine nuts and a pinch of salt and pepper. Stir well.
- Simmer the mixture over the lowest heat possible for 1 1/2 to 2 hours, stirring every 15 minutes or so. You may need to add more water from time to time if the mixture gets too thick or starts to stick to the bottom of the pan. It is finished when everything has caramelized well, and the flavors have blended together and you have a deep amber color.
- Cool and serve at room temperature. Can be made ahead of time and refrigerated for up to 2 weeks.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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