Fennel & Ginger
A simple to make red onion marmalade, delicious served with baked camembert.
Ingredients
- 8 red onions
- 1 x garlic clove, crushed
- 25ml Mr Organic Rapeseed Oil
- 100g brown sugar
- 250ml Wild Island Raspberry Vinegar
Instructions
- 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.
- Can be used immediately however best left for a month or more to enjoy an even fuller flavour.
Tips
Also great on a steak sandwich!
