Onion and sultana marmalade

Name: Onion and sultana marmalade
Cook time: 30 min
Ingredients: 3 large onions, thinly sliced; 4 tbsp olive oil; ½ cup sultanas; ½ cup currants; ¼ cup orange or cumquat marmalade; 1 tbsp sherry or red wine vinegar; pinch salt

Brigitte Hafner

October 19, 2011

Onion and sultana marmaladeRebecca Hallas

Time:< 30 mins

Roast turkey needs something sweet and, while cranberry sauce is a bit of a must, I had on hand a jar of morello cherries in syrup that went perfectly well. A good chutney is another must, especially eaten with cold turkey leftovers on bread and butter. This fruity, jammy, onion accompaniment is completely delicious and just the thing.

Ingredients

3 large onions, thinly sliced
4 tbsp olive oil
½ cup sultanas
½ cup currants
¼ cup orange or cumquat marmalade
1 tbsp sherry or red wine vinegar
pinch salt

Method

In a heavy-based pot, cook the onions in the oil over a medium heat until brown and soft, stirring often. Add the other ingredients and stir. Cover with a lid. Allow to cool in the pot.
After it has cooled, stir well; all the brown tasty bits from the bottom of the pot should have loosened.
Serve as an accompaniment to the turkey - this will keep if refrigerated for several days.