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Test Kitchen Approved

Red Onion Marmalade

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


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.


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

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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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

    Myrosinase is the enzyme that creates the pungent taste of mustard and is activated by water. Thus, when cooked in oil, the taste of the seeds wil...

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  • Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Fennel Seeds

    Fennel seed is native to the Mediterranean and is now grown in many parts of the world including China and India. Fennel seeds are sometimes called...

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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.)