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Sauces & Seasonings
About 3 cups
10 minutes
15 minutes
Chef Debbi Dubbs
Not all marmalade is for slathering on toast! This luscious marmalade pairs well with game, pork, and fowl, but also very good with soft cheese or slathered on a sammie!
1 ounce butter
1 pound Hatch Sweet Onions, halved and sliced
1 tablespoon brown sugar
1 cup red wine
1/4 cup red wine vinegar
Melt the butter in a medium pan. Add the onions and sugar and cook over a medium heat, stirring until soft and lightly caramelized.
Add the wine and vinegar and leave to cook for about another 10 minutes until all the liquid has evaporated and the onions are very soft.
Season with salt and pepper. Serve over chicken or pork. Also good on cheese board with soft cheese.
