• Makes: about 250ml

    Onion marmalade

    Serves: 4
    Cooking Time: 1 hour


    • 300g small onions, finely sliced
    • 3 garlic cloves, finely chopped
    • 45ml (3 tbsp) olive/avocado oil
    • 60ml (¼ cup) butter
    • 5ml (1 tsp) mustard seeds
    • 5ml (1 tsp) coriander seeds
    • 45ml (3 tbsp) red wine vinegar
    • 60ml (¼ cup) muscovado sugar
    • 60ml (¼ cup) wine
    • 125ml (½ cup) port
    • salt, to taste



    Place the onions, garlic, oil, butter, mustard and coriander seeds in a large pot. Stir to combine and cook gently over a low heat, stirring occasionally, for about 20 minutes.


    Add the vinegar and sugar and continue to cook, stirring occasionally, until the onions are completely translucent and well reduced, about a further 10 – 20 minutes.


    Stir in the wine and port and continue to cook until the marmalade is thickened and slightly sticky, about a further 10 minutes. Season to taste, pour into a jar and cool before sealing.