I decided to play around with making marmalade. I wanted something more savory. Needless to say I don't think this will be showing up on toast anytime soon. Now with some nice roasted mushrooms or bit of lamb.
2 Red onions, thinly sliced
4 cloves of garlic
4 T oil
1/2 c sugar
3 oranges zested (as think as you can manage) and juiced
1/2 c vinegar (apple cider or sherry)
Place the sliced onion and oil in a saute pan. Cook until mostly caramelized. Stir in garlic and continue cooking until the garlic is lightly browned.
Add some of the orange juice and deglaze the pan. Place the onion and juice mixture in a small pot. Add the rest of the juice, vinegar, zest and sugar. Cook down until thickened. When you draw your spoon through the mixture a path should clear but then fill with syrup.
Place in sterilized jar and process for 20 mins. Yield ~3-4 pints
COOKING WITH SCIENCE:
19 hours ago