Pineapple-Onion Marmalade

By tjm01

Ingredients

• 2 lbs. white onion, chopped (5 cups)
• 1/4 cup cooking oil
• 1 (8oz can) crushed pineapple (juice pack)
• 1 cup cider vinegar or white wine vinegar
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1/2 tsp. salt

Preparation

Step 1

In a 12" skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low if necessary to prevent overbrowning).
Add undrained pineapple, vinegar, granulated sugar, brown sugar and salt to skillet. Bring to boiling, stirring to dissolve sugars; reduce heat. Simmer uncovered for 35-45 minutes or until thickened to desired consistency, stirring occasionally.
Serve marmalade warm with cooked chicken or pork, or spread on toasted baguette slices. If desired, transfer to a medium bowl; cover and refrigerator up to 5 days. Warm marmalade in saucepan before serving.