Red-onion jam with cin­na­mon



This is how

Heat the oven to 180ºC. Halve the onions and ar­range in an oven dish. Driz­zle with olive oil and bake for 40 min­utes.

Re­move the core of each onion and re­turn the onions to the dish. Com­bine the bread­crumbs, al­monds and Parme­san cheese, sea­son to taste with salt and freshly ground black pep­per, and fill the hol­lows of the onions with the mix­ture. Add the cream and crum­ble the stock cube over. Re­turn the dish to the oven and bake for a fur­ther 20-30 min­utes or un­til the onion is soft and cooked. Makes 1kg jam Prepa­ra­tion time 30 min­utes Cook­ing time 1 hour

Cin­na­mon, red onions and red wine are a de­li­cious com­bi­na­tion – use this jam as you’d use onion marmalade.

You need

• ½ cup (125ml) olive oil • 1 ta­ble­spoon (15ml) coarse salt • 2 cin­na­mon sticks • 1,5kg red onions, peeled and sliced into thin rings (you could use any other onions in­stead) • ½ cup (125ml) each red-wine vine­gar,

dry red wine and sugar

This is how

Heat the olive oil, a few turns of freshly ground black pep­per, the salt and cin­na­mon sticks in a large saucepan. Add the onion rings, stir thor­oughly, cover with the lid and sim­mer for 20 min­utes over a low heat.

Re­move the lid, add the re­main­ing in­gre­di­ents and sim­mer, un­cov­ered, for an­other 30 min­utes. Keep an eye on it dur­ing the last stretch of cook­ing time: most of the liq­uid will start to evap­o­rate. Con­tinue sim­mer­ing it over a low heat, but stir of­ten and make sure it doesn’t start to caramelise. The jam is ready when it is thick and sticky.

Trans­fer to ster­ilised jars and seal them. The jam will keep in the fridge for up to 2 months, oth­er­wise place the sealed jars in a large saucepan, cover with wa­ter and boil for 20 min­utes in or­der to store them in your pantry for up to a year.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.