RED ONION MARMALADE
About 1 ½ cups
Wonderful with roasted meats, and a good alternative (or supplement) to Cranberry Sauce for serving with a Thanksgiving turkey.
Combine in a medium saucepan over low heat:
- 4 large red onions, halved lengthwise and thinly sliced
- ½ cup dry red wine
- ½ cup red wine vinegar
- ⅓ cup packed light brown sugar
- ¼ cup honey
Cook, stirring, until the sugar is dissolved, then simmer, stirring often, until the mixture has the consistency of marmalade, about 1 ½ hours. Stir in:
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
Cook, stirring, until blended, about 3 minutes more. Let cool. The marmalade will keep, covered and refrigerated, for up to 3 weeks. Serve at room temperature.