This is a good wintery, savoury marmalade which works well with chicken, pork, beef, sausages, or on pizzas, cheeseboards and sandwiches to name a few. It will keep for months in the fridge.
Red onion and fennel marmalade
1 tablespoon olive oil
1 large fennel bulb, trimmed and thinly sliced
4 large red onions, thinly sliced
2 teaspoons chopped fresh rosemary
1 teaspoon sea salt flakes
1 1/4 cups brown sugar
3/4 cup red wine vinegar
Cracked black pepper
Heat the oil in a large saucepan over medium heat. Add the fennel, onions, rosemary and salt. Cook, stirring, for 15-20 minutes or until very soft. Add the sugar, vinegar and pepper. Cook for 10-15 minutes or until reduced and caramelised. Spoon into sterilised jars and seal. Or if you are lazy like me just spoon into clean jars and refrigerate the marmalade instead.
Makes 3 cups
Tips
– Use a mandolin or food processor attachment to make fast work of slicing the fennel and onion
– Stir through grated orange rind at end for a tasty variation
– Use our cute jam labels/covers set to pretty up your jars
