This jam is perfect with roast chicken or beef. Perhaps with a savory French toast? It has this beautiful dance of sweet and tang. A very versatile, savory jam!
Ingredients
1 tbsp olive oil
2 medium onions, small diced
1/3 cup dried cranberries, roughly chopped in bits
2 tsp dried thyme
2-4 tbsp white wine
1 tbsp brown sugar
tt salt
tt pepper
2-3 tbsp balsamic vinegar
Instructions
Read Susie's Tips and Tricks below
1. In a large skillet, add a swirl of oil and heat to around low-medium. Add onion and let soften and break down. Sprinkle in salt and pepper and, then cook for approximately 10 minutes. Turn down the heat if necessary; you don't want to burn the onions. Now add cranberries and thyme. Cook on low to soften.
2. Add a sprinkling of brown sugar and stir in (sugar helps breakdown veggies and fruits). Add white wine and let simmer off; this should help the onions break down further. If they aren't broken down enough, add a bit of water or if you are bold and daring - more wine, then let simmer and cook off. Once the preferred texture you prefer add balsamic vinegar. Serve warm or chilled.
Susie's Tips and Tricks
If you like your jam to have a finer texture, you can use a food processor.
Taste this jam to decide how much balsamic you want. I like the combination of sweet and sour. I used approximately 1 tbsp balsamic per medium onion.
Keeps for up to 3 weeks in the fridge (if you haven't consumed it all by then!).
Add to some mayonnaise and use as a sandwich spread.
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