| Onion Marmalade |
|
|
|
Makes: about 450g (1lb) Preparation time: 10 minutes Cooking time: about 45 minutes This recipe comes from Grace Mulligan's The WI Book of Salsas and Unusual Preserves - sadly now out of print. I like to make it using red onions and it's equally good hot or cold. This has been a popular recipe choice with my students at Denman College and the family at home. To make it keep longer, you could add more sugar and store in jars with a vinegar-proof top. 900g (2lb) white or red onions, peeled and sliced or chopped 150ml (5fl oz) red wine 2 tbsp red wine vinegar 1 tbsp wholegrain mustard 2 cloves garlic, peeled and finely chopped 1 tbsp soft brown sugar Place all ingredients in a pan and cook gently until the onions are extremely soft, stirring often. Taste and adjust the seasoning, adding more sugar if you wish. Store in a covered dish or jar and use within a week |
Woman's World Recipe Favourites
Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
