LO & SLO WINTER FARE!
IRISH
MARMALADE
/// BY EMILY JOY McCORKELL
inter is officially here! This frosty season is all about enduring – facing the cold; reminiscing over summer flavors and foods with preserved goods, combatting the chill outside by warming our insides. The cool, pale tones of the chilly winter days require warm flavors, colors, and textures to fill our homes and hearts.
Luckily, there are many winter recipes, warmly laden with sweet or savory spices, that can supplement our tables with friends and family. As you thaw out over a warm drink, take some inspiration from this recipe and let your taste buds lead the way!
" We love canning the onion marmalade in old jars as gifts for friends. This Christmas, one friend turned down the gift we had prepared for a simple jar of this instead! It ' s easy and economical to make, yet tastes complex and rich – a perfect gift."
RED ONION MARMALADE
Makes half a pound To be honest, this recipe was a bit of a mistake. We had invited friends over for lunch and I intended to make a lovely red onion and tomato chutney that I love. Everything was set to go when I remembered that I used all of the fresh tomatoes that I had in a tomato and cucumber salad, and didn’ t have a can of tomatoes anywhere in the house! As I panicked, my chutney began to thicken, creating a sweet, yet slightly warm, marmalade. Everything caramelized! It turned out to be thick and delicious, and now we eat it spread in between layers of sandwiches, plopped on top of slices of cheese at holiday get-togethers, meltingly softened over a hot burger at a summer barbecue, or, my favorite, eaten off of a spoon right out of your container. Don’ t judge till you try it!
I didn’ t realize onion marmalade was a thing until a friend in Dublin, Ireland, invited us to sample an onion marmalade she makes. So, right then and there, I dropped the tomatoes from my recipe and have never looked back! This recipe is versatile as well. The original recipe calls for brown sugar and red wine vinegar, but I’ ve left these specifications out of my recipe. There have been many times I’ ve used white sugar, Turbinado sugar, brown sugar, or a combination of the three simply because I didn’ t have the ingredients in the house. Similarly, when I didn’ t have red wine vinegar, I’ ve used balsamic( my favorite!) or white distilled vinegar, and it has always turned out well. Don’ t be intimidated if you don’ t have the right ingredients. Improvise! Your taste buds will guide you.
INGREDIENTS
7 large red onions, finely sliced 3 / 4 cup sugar 1 / 3 cup vinegar 1 teaspoon molasses 2 teaspoons fresh grated black pepper Fresh chilies, finely diced, or dried chili seeds, to taste Optional: Add 5 tomatoes and do not simmer very long, so they retain some chunks.
METHOD
Slowly soften the onions with a drizzle of oil in saucepan over medium heat. Add in black pepper and chilies, if using them.
If using balsamic vinegar, add it in once the onions are completely softened and allow it to reduce. Then add the sugar; stir until dissolved. Otherwise add the sugar and molasses and stir to prevent burning, about 2-3 minutes. Then add the vinegar.
Bring the saucepan to a simmer, cover, and allow to thicken, simmering for 45 minutes. Check and stir throughout to make sure it doesn’ t burn or stick to surface.
When the sauce thickly coats your wooden spoon, or when the 45 minutes are up, remove from heat.
You can choose to can your marmalade if you want to store it, or give it as a gift. I never bother as ours is devoured within 3 days!
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Have a go at making your own, or fun variations. I’ d love to hear how it goes! Send feedback to: hello @ lo-slo. co. uk If you’ ve enjoyed this recipe, go to www. lo-slo. co. uk for more recipes, tips, and foodie stories. I look forward to seeing you there and posting shares in the next issue of Innovative Health Magazine!
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Innovative Health- Winter 2017