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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I received a Blue Ribbon for this recipe in 1997 at the Fresno County Fair. This goes very well, with ham. I also like to use it as a base for salad dressings! This recipe also uses 1 pkg of low sugar pectin (powdered type). Ingredients:
1 1/2 cups apple juice |
1/2 cup wine vinegar |
4 teaspoons chopped fresh sage |
1/2 teaspoon ground sage |
3 teaspoons gourmet blend pepper, ground |
4 cups sugar |
1/2 cup packed brown sugar |
1/2 teaspoon oleo |
8 cups red onions, thinly sliced |
Directions:
1. Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes.
2. Ladle into prepared jars.
3. Process 5 minutes in boiling water canner, making sure all have sealed properly.
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