If, like me, you have a tiny addiction to marmalade, you will love this savoury variation which is fantastic with cheese, as well as with cooked meats etc.
Onions are fit for digging up now, and this is a great way to use some up. I got mine from a friend who grows loads... it's a vegetable I have never grown myself, although I'm not sure why not ! My father and grandfather always grew them.
8 (2.5kg) large Onions, sliced
260g (1 & 1/3 cups for those over the water) brown sugar
4 teaspoons Orange Rind (finely grated)
250ml (1 cup) Orange Juice
250ml (1 cup) Malt Vinegar
750ml (3 cups) Water
1. Mix the onion and water in a big saucepan. Bring it to the boil, uncovered. Stir it now and then.
2. Boil for about 20 minutes, or until the onion is soft and the liquid has evaporated.
3. Add in all the other ingredients.
4. Stir whilst still over the heat, but do not let it boil. Do this until the sugar has dissolved.
5. Simmer, covered, for about 30 minutes.
6. Remove the cover and simmer for another 30 minutes, stirring it now and then.
7. When the mixture thickens it is ready.
8. Put the mixture into hot sterilised jam jars and seal them whilst it is still hot. Jars with screw lids are fine, as long as no metal is on the inside as this will corrode with the vinegar.