Red Onion Marmalade

From the BBB. Serve over cream cheese and as a dip/spread for crackers and chips or a sweet-savory spread on bread! Would also work well as a condiment for various meats. I made this–it’s delicious and a very easy, quick canning recipe.

Difficulty: Easy

Servings: 6 half-pints

Prep Time: 1 hour   Cook Time: 15 minutes  

Ingredients

1 1/2 cups thinly sliced, halved, peeled red onions

1/2 cup finely chopped dried cranberries

1/4 cup light brown sugar

1/4 cup cider vinegar

1 package powdered pectin

2 teaspoons grated orange peel

3 cups bottled unsweetened apple juice

4 cups granulated sugar

Directions

Saute onions, cranberries, brown sugar and cider vinegar in a skillet over medium heat, until onions are translucent. Combine onion mixture, powdered pectin, orange peel and apple juice in a large pot. Bring to a boil over medium-high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. BWB 15 minutes.

Categories: Appetizers & Snacks, Boiling Water Bath, BWB Marmalades & Conserves, Canning, Condiments, Dips, Entertaining, Gourmet, Preserving

Submitted by: suzanne-mcminn on July 29, 2010