Red onion marmalade with Raspberry Vinegar
Makes approximately 5 jars
- 8 red onions
- 1 x garlic clove, crushed
- 25ml rapeseed oil
- 100g brown sugar
- 250ml Raspberry Vinegar
Peel the red onions and slice thinly, place into a pan with the bay leaves and rapeseed oil.
Cook gently over a medium heat for about 20 minutes. Add the sugar and cook for a further 20 minutes (stirring occasionally) until caramelised.
Once the onions are dark and sticky, add the vinegar and simmer for 20 minutes or so, until the chutney is thick and dark.
Pour the chutney into hot, sterilised jars and let it cool.
Leave for a month or more to enjoy an even fuller flavour.