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Onion-black currant marmalade

Onion-black currant marmalade

  • 500 g sweet red onion
  • 30 g butter (drawn butter )
  • 3 Tbsp red wine vinegar
  • 1 Tbsp granulated sugar
  • 3 Tbsp dried black currant
  • 5 Tbsp Crème de cassis
  • Salt, fresh ground black pepper
  • Soak the black currants in Crème de cassis for 30 minutes
  • Peel the onions, halve lengthwise and cut into half-rings
  • Melt the butter in a large, heavy-based frying pan. Add the onions and sugar and stir occasionally until onions are soft and start to caramelize (10 to 15 minutes).
  • Add wine vinegar, black currants with Crème de cassis, and stir until mixture almost comes to a boil.
  • Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes without a lid.
  • Remove from the heat and season with salt and pepper. Chill and pour the marmalade into clean jars. Seal tightly. Keep in the fridge.