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Onion Marmalade
Makes 5 cups
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Ingredients
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1
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bottle (12 ounces) balsamic vinegar
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1
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bottle (12 ounces) white wine vinegar
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3
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tablespoons arrowroot or cornstarch
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2
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tablespoons water
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1-1/2
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cups dark brown sugar
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2
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teaspoons cumin seeds
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2
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teaspoons coriander seeds
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4
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large yellow onions, halved and thinly sliced
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Slow Cooker Directions
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1. With exhaust fan running, cook vinegars in large saucepan over high heat until reduced to 1/4 cup. Sauce will be thick and syrupy. Remove from heat. Blend arrowroot and water in small cup. Add brown sugar, cumin, coriander and arrowroot mixture to sauce; blend well.
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2. Place onions in slow cooker. Stir in vinegar mixture; mix well. Cover; cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until onions are no longer crunchy. Stir occasionally to prevent sticking. Store in refrigerator for up to 2 weeks.
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Tip
Serve as side dish or condiment with eggs, roasted vegetables and meats, and on sandwiches.
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© Publications International, Ltd.
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