Source: UKTV Food
Show Name: Ainsley's Meals In Minutes
Recipe Archive:

*** This recipe has UK ingredients and UK measurements ***

Onion Marmalade

Recipe By : Ainsley Harriott
Serving Size : -1

3 large Onions, thinly sliced
3 garlic cloves, thinly sliced
3 Tbsp Olive oil
1 tsp black mustard seeds
1 tsp Coriander seeds
3 Tbsp red wine vinegar
4 Tbsp dark muscovado sugar
salt and fresh ground black pepper

Tip the onions into a large, heavy-based pan and add the garlic, olive
oil, mustard and coriander seeds. Stir well to combine and then cook
gently over a low heat for 20 minutes, stirring occasionally. Stir in
the vinegar and sugar and continue to cook for another 10-20 minutes
until the onions have become completely translucent and the marmalade well
reduced, stirring occasionally. Stir in 4 tablespoons of water and
continue to cook for another 10 minutes until the marmalade is well
thickened and slightly sticky. Season to taste. If you are not planning
on using the onion marmalade immediately, wash a Kilner jar or a couple
of jam jars, rinse thoroughly, then dry in a warm oven. Stand them upside
down on a clean tea towel. If you are using jam jars, fill them, then
cover the marmalade with a disc of waxed paper while still hot or else
completely cold, then seal with a dampened disc of clear plastic, secure
with an elastic band and screw back on their tops. Simply secure and
close a Kilner jar in the normal way. Label and store in a cool, dark
place for up to 2 months, then use as required. Otherwise transfer the
marmalade into a serving bowl, cover with clingfilm and chill until

Comments: Ainsley Harriot's onion marmalade will last for up to two months
stored in sterilised jars and makes a great staple to enjoy with cold
cheeses and meat pies

Recipe Author: Ainsley Harriott
Recipe Source: Ainsley's Meals In Minutes

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