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Red Onion Marmalade Recipe

Name: Red Onion Marmalade
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 0.00 No unit
Cuisine: Indian
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; 1 cup Fine Pink Himalayan Sea Salt; 1 cup Fenugreek Seeds; 1 cup Yellow Mustard Seeds; 1 cup Charnushka; 1 cup Cumin Seeds; 1 cup Fennel Seeds

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.

YIELD
4 half pint jars

TIME
Active Prep: 20 min
Cook: 2 hours

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
1/2 tsp. Fine Pink Himalayan Sea Salt
1 tsp. Fenugreek Seeds
1 tsp. Yellow Mustard Seeds
1 tsp. Charnushka
1 tsp. Cumin Seeds
1 tsp. Fennel Seeds

Add all Savory items to cart

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.

This recipe also works with Mulling Spices for an even sweeter flavor profile.

Other Recipe Suggestions

Jalapeno Jelly 3 Ways

Quick Pickled Dilly Beans

Spiced Vanilla Tomato Jam

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.

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.)

SERVING SUGGESTIONS

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

THANKS TO
Kathy Lee, chef/owner of Modern Gingham Preserves

NUTRITION

Dairy-Free

Gluten-Free

Nut-Free

Vegan

Vegetarian