This recipe was donated after our ‘pickle party’ to celebrate the many different ways to preserve seasonal gluts. Recipe kindly donated by Sarah Fitzpatrick of the Preston Village Womens Institute.
Serves people
Method
- Heat oil, add onion and reduce heat to low.Stir for 30-40 minutes until soft and coloured.
- Add sugar and redcurrant jelly, increase the heat for 30 minutes until the mixture has darkened and the excess moisture gone.
- Keep stirring off the heat and allow to cool for 10 minutes.
- Add vinegars and return to heat and rapidly cook for about 10 minutes until gooey.
- Like with chutney, the mixture is ready if you can run a wooden spoon through it and the spoon’s path remains visible for a few seconds, without liquid flowing back in.
- Season to taste and pour into sterilised jars and seal immediately. (Sterilise jars and lids by boiling and/or heating in a low oven for 10-20 minutes).
Ingredients
- 100 mL olive oil
- 2 kilo(s) onions, finely sliced
- 200 grams demerara sugar
- 150 grams redcurrant jelly
- 300 cider vinegar
- 50 mL balsamic vinegar
- 1 teaspoon(s) salt
- 0.5 teaspoon(s) ground black pepper
