Onion-Mint Jam
The jam is meant to be served with Grilled Rack of Lamb, but is also delicious with the Fried Chicken with Cornmeal Crust.
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium red onions, chopped (about 2 3/4 cups)
- 3/4 cup sugar
- 1 1/4 cups Champagne vinegar or white-wine vinegar
- Coarse salt and freshly ground pepper
- 1/2 cup lightly packed fresh mint leaves, sliced if large
Details
Adapted from marthastewart.com
Preparation
Step 1
Heat oil in a medium deep straight-sided skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and golden in places, about 5 minutes. Add sugar and cook, stirring, until sugar begins to caramelize, about 5 minutes more. Carefully add vinegar (mixture will splatter) and bring to a boil. Boil until syrupy and reduced by three quarters, about 8 minutes. Transfer to a bowl, season with salt and pepper, and let cool at least 30 minutes. Fold mint leaves into jam just before serving.
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