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Oct 20
2009
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My sister is an expert maker of pickles and preserves, and made a large batch of red onion marmalade with balsamic vinegar for consumption with the mountains of cheese at her recent wedding.
While she couldn't quite remember the exact recipe, it was similar to this red onion marmalade recipe. I would highly recommend it as an alternative to using brown onions.
She also designed and made some lovely labels for the onion marmalade and two other chutneys served on the day, she shows how to make these labels in this blog post.
The matching jars looked great on the tables at the wedding, you can find similar jars here.
Comments (11)
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Thanks so much for this little gem of information. I too make jams, curds and pickles and chutneys for my local market stall in London. I am about to use the recipe to make my red onion marmalade.
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December 23, 2009
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Red Onion Marmalade Recipe
Could you please confirm that this is the correct amount of vinegar, 175ml, for approx 550g of onion? Its just that I want to make onion marmalade for the first time, and most recipes are for 100 - 150ml of vinegar to 1kg of onions. Many thanks, Chris. PS: Lovely site, just found it!
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February 02, 2010
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Ingredients..
Hi Chris
Thanks for commenting...Yes this is the correct amount of vinegar, just make sure you very slowly caramalise the onions to get them really sweet, then reduce the marmalade to a thick consistency. A good guide is to stop cooking when the bottom of the pan stays visible after drawing a wooden spoon through it. There's a picture on this blog post about green tomato chutney. http://www.pickleandpreserve.c...utney.html
Let me know how you get on with the recipe.
Thanks for commenting...Yes this is the correct amount of vinegar, just make sure you very slowly caramalise the onions to get them really sweet, then reduce the marmalade to a thick consistency. A good guide is to stop cooking when the bottom of the pan stays visible after drawing a wooden spoon through it. There's a picture on this blog post about green tomato chutney. http://www.pickleandpreserve.c...utney.html
Let me know how you get on with the recipe.
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February 05, 2010
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can white and red balsamic vinegars be used in chutneys and sweet chilli dipping sauces, or is the acidity too low. Also can it be used with red wine and port in a red onion marmalade
Thanks....
Thanks....
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August 11, 2010
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balsamic vinegar
Hi Ciara
You've stumped me with this one, I would only ever use balsamic vinegar as a flavouring in a chutney - it would be to costly and possibly overpowering to make a chutney totally from balsamic vinegar.
If you're looking to make a chutney or dipping sauce that you will use straight away, or keep in the fridge for a few days then you will be fine, as you don't need to rely on the preserving properties of the vinegar. Perhaps someone else has had experience of this?
Saying that, a bit of googling reveals that 'Balsamic vinegar has a high acidity level but the tart flavor is usually hidden by the sweetness of the other ingredients' (http://en.wikipedia.org/wiki/Vinegar), I would investigate this claim a bit further, but as a rule a vinegar should have an acidity of 5% to make it safe for pickling.
Red wine and port sounds great for use in a red onion marmalade, I wouldn't put much port in as it's quite a strong flavour. Use it in a similar way to whisky in marmalade - see this blog post http://www.pickleandpreserve.c...alade.html
Let me know how you get on.
You've stumped me with this one, I would only ever use balsamic vinegar as a flavouring in a chutney - it would be to costly and possibly overpowering to make a chutney totally from balsamic vinegar.
If you're looking to make a chutney or dipping sauce that you will use straight away, or keep in the fridge for a few days then you will be fine, as you don't need to rely on the preserving properties of the vinegar. Perhaps someone else has had experience of this?
Saying that, a bit of googling reveals that 'Balsamic vinegar has a high acidity level but the tart flavor is usually hidden by the sweetness of the other ingredients' (http://en.wikipedia.org/wiki/Vinegar), I would investigate this claim a bit further, but as a rule a vinegar should have an acidity of 5% to make it safe for pickling.
Red wine and port sounds great for use in a red onion marmalade, I wouldn't put much port in as it's quite a strong flavour. Use it in a similar way to whisky in marmalade - see this blog post http://www.pickleandpreserve.c...alade.html
Let me know how you get on.
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August 16, 2010
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Thank you
Thank you for sharing your receipe for the red onion marmalade it is exactly what i have looking for! 
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January 04, 2011
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I had a similiar thing for my wedding recipe with different breads and a cheese board, it went down a treat! Great recipe and I love the little labels
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May 16, 2011
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red onion marmalade
im a chef at a local hotel. and make this daily, red wine winegar balsamic vinegar sugar and onions (red) very simple!!
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May 28, 2011
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orange coloured onion marmalade
I wanted to try and create an onion marmalade that had the same colour as orange marmalade. I used white onions,unrefined caster sugar, which I gently simmered, then added equal weight of mirabelles to onion,apple vinegar and salt, along with a Scotch Bonnet chilli. Simmered until sticky.Looks right and tastes amazing!
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August 12, 2011
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A recipe for Port and Cranberry jelly?
Hi, I made this amazing red onion marmalade...it's something I've never done but everyone who has tried it has loved it. Thank you very much for sharing the recipe. It gave me the idea to make chutneys for Christmas presents this year. I wondered if you had a recipe for Port and Cranberry jelly that would keep longer than 3 weeks? Quite a lot of the recipes seem to use orange juice and I'm thinking this shortens the shelf life?
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September 15, 2011
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Port and Cranberry Jelly
Hi Mel
I'm glad you like the marmalade, it's always nice to hear.
I've never made Port and Cranberry Jelly, but it should last longer than 3 weeks if you make it like the recipes here:
http://www.waitrose.com/home/r...elly.html or here: http://www.deliaonline.com/rec...jelly.html or here:
http://www.allotment.org.uk/re...rry-jelly/
It should store well for months if you make sure you are making a jelly preserve, rather than the sort of jelly that sets in the fridge!
Let me know how you get on...
I'm glad you like the marmalade, it's always nice to hear.
I've never made Port and Cranberry Jelly, but it should last longer than 3 weeks if you make it like the recipes here:
http://www.waitrose.com/home/r...elly.html or here: http://www.deliaonline.com/rec...jelly.html or here:
http://www.allotment.org.uk/re...rry-jelly/
It should store well for months if you make sure you are making a jelly preserve, rather than the sort of jelly that sets in the fridge!
Let me know how you get on...
,
September 17, 2011
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