Preserves

Onion and Chilli Marmalade

Name: Onion and Chilli Marmalade
Prep time: 10 min
Cook time: 135 min
Total time: 145 min
Yield: 4
Ingredients: 2 kg red and brown onions; 6 tbsp olive oil; 300 g soft brown sugar; 200 ml port; 4 tbsp cider vinegar; 4 tbsp balsamic vinegar; 2 tsp mixed herbs; 2 tsp crushed chilli flakes

This onion and chilli marmalade is a rich, sweet, and gently spiced preserve that turns a simple set of ingredients into something truly special. With a mix of red and brown onions cooked slowly until soft and caramelised, this recipe creates a deep, mellow base that carries layers of flavour. Soft brown sugar adds warmth and richness, while a splash of port brings a round fruity note that sets this marmalade apart from more traditional versions. The cider and balsamic vinegars balance the sweetness with a bright, tangy lift, and the combination of mixed herbs and crushed chilli flakes gives the finished marmalade a subtle aromatic edge along with a pleasant touch of heat.

Prep: 10 mins
Cook: 135 mins
Total: 145 mins
Makes: 4

Ingredients

2 kg red and brown onions
6 tbsp olive oil
300 g soft brown sugar
200 ml port
4 tbsp cider vinegar
4 tbsp balsamic vinegar
2 tsp mixed herbs
2 tsp crushed chilli flakes

Method

Peel and slice the onions
heat the oil in a large pan, add the sliced onions and cook down for 25-30 mins on a low to medium heat, stirring occasionally
add 100g of the sugar and cook for a futher 15 mins
add the remaining ingredients and allow to continue cooking for another hour and a half
When the marmalade is about 15 minutes from finishing cooking, pre heat the oven to 160C, wash your jars in hot soapy water and place in the oven on a tray for at least 10 mins to sterilise
while the jars are still hot, spoon the onion mixture in and seal the lids on immediately
allow to cool and store in a cool dry place, once opened store in the refrigerator