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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe was in The Ontario Seasonal Cookbook, 2007, which I recieved in a cookbook swap! This savory jam is delicious served with meats, & is also a great appetizer spread! Ingredients:
1/4 cup olive oil |
6 onions, medium, sliced thinly |
1 pinch sea salt |
1 tablespoon balsamic vinegar |
1/4 cup port wine |
1 sprig fresh thyme |
1/2 cup muscovado sugar |
1 teaspoon mustard seeds |
1/2 teaspoon red pepper flakes |
1/4 cup tomato, finely chopped |
Directions:
1. Heat oil in heavy frying pan, then add onions & saute untils slightly brown.
2. Season with salt, then reduce heat & continue to cook, stirring constantly, until caramelized & tender.
3. Add rest of ingredients EXCEPT the tomato, & cook on low heat for 30 minutes, stirring occasionally.
4. Add tomato & cook 15 more minutes.
5. Remove from heat & let cool.
6. Store in a jar in the refrigerator for up to 2 weeks.
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