Red onion, port and cranberry marmalade recipe
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- Serves 35 (makes 1 x 350g jar)
- 10 mins to prepare and 30 mins to cook, plus cooling
- 25 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
Each serving contains
- Energy
- 105kJ 25.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.1gProtein 0.2gFibre 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.
- See more Edible Christmas Gifts Recipes
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.
