Pineapple-Onion Marmalade |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This can be served warm with cooked chicken or pork, or spread on toasted baguette slices or crackers with cream cheese. This is the $200 winner of the BFG Everything Onion Category. March 2007 Ingredients:
2 lbs white onions, chopped (5 cups) |
1/4 cup cooking oil |
1 (8 ounce) can crushed pineapple (juice pack) |
1 cup cider vinegar or 1 cup white wine vinegar |
3/4 cup granulated sugar |
3/4 cup packed brown sugar |
1/2 teaspoon salt |
Directions:
1. In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning).
2. Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet.
3. Bring to boiling, stirring to dissolve sugars; reduce heat.
4. Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
5. Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.
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