Three-Onion Cherry Jam
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 large
Red Onion (diced small)4 large
Shallot (sliced thin)1 cup
Red Wine1 cup
Red Wine Vinegar4 tbsps
Brown Sugar (divided)2 tbsps
HoneyDirections:
1
In a large saucepan, over medium heat, heat the oil
2
Add the yellow onion, red onion, and shallots to the pan and stir well
3
Season the onions with salt, and pepper, to taste
4
When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine
5
Let the wine cook until reduced and absorbed by the onions
6
Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar
7
Reduce the heat to medium-low heat, and let cook at a slow simmer
8
Add the thyme, rosemary, and bay leaf
9
Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions
10
Stir in 2 tablespoons brown sugar and honey
11
Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes
12
Taste the mixture and add more sugar if it is too tart
13
Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool
14
It should be thick and not runny
15
If it is too runny, simmer the mixture longer until more liquid is cooked out
16
Serve the jam with pork, beef, chicken, or fish, or try it with roasted vegetables