RED ONION MARMALADE

Makes 3 small jars, store in the refrigerator for up to 2 weeks.

n 1 tbsp olive oil

n 3 red onions, medium size,

finely chopped

n 2 hot chili peppers (I suggest

habeneros), seeded and minced

n ¼ cup sun-dried tomatoes, minced

n 1 tart cooking apple (Granny

Smith) peeled and grated

n ½ cup sultanas

n ¾ cup red wine vinegar

n 1 cup firmly packed brown sugar

n 1 cinnamon stick

n 1 cup apple juice

n salt, to taste

Cook onions in olive oil on medium heat in a heavy-bottomed saucepan for 15 minutes until soft. The easiest way I’ve found to process the chili, sun-dried tomatoes and apple is to roughly chop them up and pop them all together into a food processor (with a blade) along with the red wine vinegar and pulse them until finely minced, then add them into the pot with the onions. Add all other ingredients except the salt. Bring to a gentle simmer and cook uncovered for 1 hour, until marmalade starts to thicken. Stir frequently. If all the moisture evaporates and the onions are not fully cooked, add more water and continue to cook until the mixture is reduced to a thick, jam-like consistency. Remove from heat, add salt and remove cinnamon stick. Serve warm with a roast or with pan-fried chicken, dollop onto crackers with cream cheese, or it’s excellent on toast or bagels with tomatoes and bacon.