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Red onion, port and cranberry marmalade recipe
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Sweet and sticky, this festive cranberry onion marmalade recipe makes a delicious chutney to serve alongside a cheeseboard or leftover ham. You could also cook up a batch for a tasty edible Christmas gift. See method
Ingredients
- 1 tbsp oil
- 500g red onions, very thinly sliced
- 100g light brown sugar
- 1 tsp dried thyme
- 30g dried cranberries
- 25ml red wine vinegar
- 50ml ruby port
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
105kj
25kcal
1%
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Fat
0g
1%
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Saturates
0g
1%
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Sugars
5g
5%
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Salt
0g
1%
of the reference intake
Carbohydrate 5.1g
Protein 0.2g
Fibre 0.3g
Method
- Heat the oil in a large saucepan, add the onions and a good pinch of salt. Cover and cook gently for 10 mins, stirring occasionally. Add the sugar, thyme and cranberries. Cook, covered, for 10 mins.
- Add the vinegar and port or cranberry juice and boil, uncovered, for 10-12 mins until the liquid is nearly evaporated and the onions are soft. Cool, then transfer to a sterilised jar and seal.
- Store in a cool, dark place for up to 6 months. Once opened, keep chilled in the fridge and use within 1 month.
Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
See more Edible Christmas Gifts Recipes