Red Onion Marmalade
Gourmet 1997
Red Onion Marmalade
Gourmet 1997
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1/4 teaspoon cumin seeds 1/4 teaspoon coriander seeds 4 tablespoons unsalted butter 3 medium red onions, thinly sliced 1 garlic clove, minced 1 teaspoon freshly ground pepper 1 tablespoon currant jelly Directions: In a large skillet, toast the cumin and coriander seeds over high heat, shaking pan, until fragrant and lightly toasted, about 10 seconds. Transfer the seeds to a plate to cool, then grind in a mortar or spice grinder. Melt the butter in the skillet. Add the onions, garlic, salt and pepper and cook over moderate heat, stirring, until the onions are wilted, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Add the toasted spices and cook for 1 minute. Add 1/3 cup of water and simmer until the mixture is thick and jammy, about 5 minutes. Stir in the currant jelly and let cool to room temperature. Marmalade can be refrigerated for up to 5 days. Let return to room temperature before serving. Tastes wonderful with grilled steak, pork chops, tuna and quail. Makes 1 cup. |