Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Onion Marmalade
Page 1, 2  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipe Database
Author 
 Message
sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Sat May 23, 09 8:50 am    Post subject: Onion Marmalade Reply with quote
    



Ingredients


  • 1kg onions, finely sliced

  • olive oil

  • 125g caster sugar

  • 300ml white wine vinegar

  • 4 cloves

  • 2 bayleaves

  • 1 tsp ground black pepper

  • 1 tsp salt

  • 2 tbsps tomato puree

  • cayenne pepper to taste




Recipe


  1. Sweat the onions in the olive oil until soft and translucent.

  2. Add all the other ingredients, cover and cook gently for about an hour.

  3. Uncover, check seasoning.

  4. Continue to cook, uncovered, until marmaladey in consistency.

  5. Store in jars.




Comments

Store in the fridge once opened. Good with cheese, pate, cold meats.

gz



Joined: 23 Jan 2009
Posts: 8576
Location: Ayrshire, Scotland
PostPosted: Wed Aug 12, 09 9:42 am    Post subject: Reply with quote
    

I have just made this-it looks and smells lovely
Three questions :-
1. How long does it need to mature?
2.How long does it keep?
3. Ever tried it with red onions and/or red wine vinegar?

Green Rosie



Joined: 13 May 2007
Posts: 10498
Location: Calvados, France
PostPosted: Wed Aug 12, 09 7:15 pm    Post subject: Reply with quote
    

My similar recipe says you can eat it stright away and it will keep for 12 months. I have def seen a recipe using red onions.

How much did this recipe make?

gz



Joined: 23 Jan 2009
Posts: 8576
Location: Ayrshire, Scotland
PostPosted: Thu Aug 13, 09 8:30 am    Post subject: Reply with quote
    

Three 12 oz (I think) jars and a small tall spice jar

Marts



Joined: 06 Sep 2005
Posts: 352
Location: London
PostPosted: Thu Aug 13, 09 2:03 pm    Post subject: Reply with quote
    

So what's the key difference between a marmalade and a chutney??

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Thu Aug 13, 09 3:19 pm    Post subject: Reply with quote
    

No idea whatsoever.

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18409

PostPosted: Thu Aug 13, 09 3:23 pm    Post subject: Reply with quote
    

Marts wrote:
So what's the key difference between a marmalade and a chutney??


Looking at the recipe above, you wouldn't sweat the ingredients for a chutney in oil. AFAIK, chutney fruit and veg are usually just cooked in vinegar.

Slim



Joined: 05 Mar 2006
Posts: 6533
Location: New England (In the US of A)
PostPosted: Fri Aug 14, 09 1:16 am    Post subject: Re: Onion Marmalade Reply with quote
    

sean wrote:
Store in the fridge once opened. Good with cheese, pate, cold meats.



I'm sorry, this is way new to me. How do you serve it? Just slather it on cheese, pate and/or cold meats?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Fri Aug 14, 09 7:11 am    Post subject: Reply with quote
    

You serve it the same way as you'd serve a chutney. If you're making cheese on toast you can spread a layer on the toast before putting the cheese on.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.
PostPosted: Fri Aug 14, 09 7:25 am    Post subject: Re: Onion Marmalade Reply with quote
    

Slim wrote:


I'm sorry, this is way new to me. How do you serve it? Just slather it on cheese, pate and/or cold meats?


Use it the same way you use branston pickle, HTH.

mochyn



Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
PostPosted: Fri Aug 14, 09 8:54 am    Post subject: Reply with quote
    

Chutneys involve sugar or another sweetener and vinegar and are 'softer' than pickles which should be crunchy.

I love onion marmalade with almost anything savoury.

Slim



Joined: 05 Mar 2006
Posts: 6533
Location: New England (In the US of A)
PostPosted: Fri Aug 14, 09 10:50 am    Post subject: Reply with quote
    

chutneys and "pickles" are not common fare over here....

gz



Joined: 23 Jan 2009
Posts: 8576
Location: Ayrshire, Scotland
PostPosted: Fri Aug 14, 09 5:07 pm    Post subject: Reply with quote
    

Did they use to be?

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18409

PostPosted: Fri Aug 14, 09 5:11 pm    Post subject: Reply with quote
    

Slim wrote:
chutneys and "pickles" are not common fare over here....


Do you or your family make them ? How about at the farm ?
Could be an interesting addition to the produce sold at the farm shop / stand - you do not have to use perfect veg or fruit.

Very tasty with a cheese or ham sandwich, or cold meats, or nut roast. Or even in place of ketchup with sausages or mashed potato.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Fri Aug 14, 09 5:14 pm    Post subject: Reply with quote
    

You have "relishes" though don't you? Aren't they basically the same?

Post new topic   Reply to topic    Downsizer Forum Index -> Recipe Database All times are GMT
Page 1, 2  Next
Page 1 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright © 2004 marsjupiter.com