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Test Kitchen Approved

Red Onion Marmalade

Red Onion Marmalade

Red Onion Marmalade

Recipe By Kathy Lee, chef/owner of Modern Gingham Preserves

Yields

2 pints

Prep Time

20 Minutes

Cooking Time

2 Hours

Recipe By Kathy Lee, chef/owner of Modern Gingham Preserves

The flavors of sweet red onions, tart apples, and a curry-inspired blend of seeds combine in this exquisite marmalade that's scrumptious for savory applications.

Serving Suggestions

Delicious with a cheese plate or on flatbread. Makes a great topping for burgers, roast chicken, or pork chops.

Recipe Notes

This recipe fills 4 half pint jars. Sterilize jars with their lids and bands by boiling in water for 10 min. just before filling with marmalade.

Ingredients

2 1/2 lbs. red onions, halved and sliced thin

2 Tbsp. grapeseed oil (or other neutral oil)

2 1/2 lbs. Granny Smith apples, peeled, cored and sliced thin

2 cups packed brown sugar

1 cup apple juice

1 cup apple cider vinegar






Savory Spice ingredients in this recipe

  • Fine Pink Himalayan Sea Salt

    Our Fine Pink Himalayan Sea Salt is believed to be of the most ancient of all pink sea salts. It's a highly flavorful pink cooking salt, and pairs ...

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  • Fenugreek Seeds

    Fenugreek seeds, or methi seeds, are often used as a flavor enhancer, especially in Indian cuisine. Though fenugreek seeds have many culinary uses,...

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  • Yellow Mustard Seeds

    Use our Yellow Mustard Seeds to create your own homemade yellow mustard, or add whole mustard seeds to your pickling blends or shrimp & crap b...

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  • Cumin Seeds

    Cumin (or comino) is one of the most consumed spices in the world, and is a key ingredient in many curry blends and chili powders. Add whole cumin ...

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  • Fennel Seeds

    Fennel Seeds are used in cooking in almost every culture. Whole fennel seeds are quite versatile, and most commonly used in soup, stew and sauce re...

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Directions

Preheat oven to 400 degrees. Place onions in a large baking dish and toss with oil. Roast for about 45 min. until softened and reduced by about half; toss every 15 min. or so. In a wide, heavy-bottomed saucepan, combine roasted onions, apples, sugar, apple juice, vinegar, and salt. Bring to a simmer, stirring to dissolve sugar. Meanwhile, toast seeds in a small skillet over medium heat, stirring constantly for 2 to 3 min. or until just fragrant. Transfer to a spice grinder or mortar and pestle and grind to a fine consistency. Stir into onion-apple mixture. Cook at a low simmer, stirring occasionally, until apples are softened and mixture starts to thicken, 45 min. to 1 hour.

Transfer marmalade to jars and seal with a 2-part canning lid. Process jars in boiling water (with jars covered by water) for 15 min. Remove jars from water and let cool to room temperature, making sure lids are sealed. The lids shouldn’t bounce back when pressed. Refrigerate any jars that didn’t seal—otherwise, store in pantry. Use within 1 year and refrigerate after opening. (Tip: You can skip canning altogether and simply refrigerate the marmalade to use within a few weeks.)