Thanksgiving Onion Marmalade |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 2 |
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A sweet/sour/savory alternative to cranberry sauce. It keeps very well in the fridge, and it doesn't have to be limited to turkey; it's great with beef, pork and lamb as well. 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:
1. 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.
2. 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.
3. 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.
4. Cool and serve at room temperature. Can be made ahead of time and refrigerated for up to 2 weeks.
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