2 Red Onions
Sliced thin or diced depending on how chunky you want your final condiment to be- smaller pieces will make it more spreadable and it will cook faster
2 Tablespoons Oil
I used coconut oil for the first time. I was amazed at the fragrance of the oil and the sweetness seemed the perfect choice for a sweet jam. Keep the temperature low, so that they caramelized but not so that they get burnt.
Add sugar and spices.
4 Tablespoons Brown Sugar
1/2-3/4 teaspoon Penzy’s Cinnamon
1/2 teaspoon Penzy’s Dried Orange Peel
1/4 teaspoon Salt
Cook the spices and sugar into the liquid of the onions and oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Sherry vinegar
I used some raspberry vinegar for a fruity taste and sherry wine vinegar because it is milder than cider or white vinegars
Adjust spices and sugars to taste. I think some powdered ginger, cloves, or even whole cranberries would complement the sweetness.
And for a more chutney-like mix, add some hot chilies or sriracha -that might add an interesting kick.
Cook down to reduce the liquids to a thick gel. It will thicken up even more as it cools.
Taste amazing the first day, but tastes even better as it mellows and blends the flavors as it sits in your refrigerator.
Try a dollop on a grilled hamburger or pork roast or that boring chicken breast. Adds a bit of sweet, and spicy change from pickle relish and ketchup.