Red Onion Marmalade

550g red onions, thinly sliced

120g brown sugar

125ml red wine vinegar

50ml (about 3 tbsp) balsamic vinegar

Salt and freshly ground black pepper

1 tablespoon crushed garlic

1 tablespoon crushed chillies

fresh ginger, chopped finely

 

In a large saucepan, combine the red onions and 2 tablespoons of the brown sugar. Cook over moderate heat for about 25 minutes or until the onions begin to caramelize.

Add the garlic, chillies, ginger, red wine and balsamic vinegar and the rest of the brown sugar, stirring often until most of the liquid has evaporated. Season to taste with salt and pepper and spoon in sterilized jars. Keeps for three months in the fridge.  Makes about 500 ml.

 

Recipe: Renée Nesbitt, for Spatula magazine Yuppiechef

Photo:  Alma Pretorius 

 

NUTTY WHEAT, CRANBERRY, CARROT and ORANGE MARMALADE MUFFINS

Makes 6 big muffins

 

1 cup Nutty Wheat self-rising flour

1 large egg

1 cup grated carrot, firmly packed in cup

1/4 cup white sugar

1/2 cup milk

1/4 cup vegetable oil

2 teaspoons lemon essence

1 tablespoon orange marmalade (optional)

70 g soft dried cranberries

 

Preheat oven to 200 oC.  Mix all together, spoon into muffin pan.  Bake for 20 minutes (or till test skewer comes out clean.)  Leave for 5 minutes in pan.

Recipe and photo:  Alma Pretorius