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Categories:Viewed: 11 - Published at: 8 years ago
Ingredients
- 3/4 cup currants
- 1/2 cup port
- 3 tbsp unsalted butter
- 4 1/2 lbs onions, thinly sliced
- 3/4 cup packed brown sugar
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 1 tbsp balsamic vinegar
Method
- Soak currants in port in a small bowl. Meanwhile, melt butter in a large heavy-bottomed saucepan on medium heat. Cook onion for 30 mins, stirring frequently, until very soft and lightly browned.
- Stir in sugar and cook for 15 mins. Add wine, vinegars, currants and port. Increase heat to high. Cook, uncovered, for 30 mins, stirring frequently, until onion mixture is a thick jam consistency. Season to taste. Cool slightly.
- Ladle into jars, cover and refrigerate for up to 3 weeks.
