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Onion Marmalade (use as a garnish for lamb or game - a very unusual taste)

1.25 kg onions sliced into thin rings
3 tablesp of salt
4 cups of sugar
2 cups of white vinegar
1 and one half teasp of whole cloves tied into a piece of cheesecloth
2 teasp of caraway seeds

Put the onions into a large bowl and sprinkle with the salt, mixing well. Cover and set aside for one hour, then rinse, drain and dry.

Place the sugar, the vinegar and the spice bag into a large saucepan and bring to the boil, then simmer for 5 minutes.

Add the onions and the caraway seed and return to boil, then simmer for anywhere between 1.5 - 2.5 hours until mixture is thick and pulpy and the onions translucent and golden brown.

Ladle into sterlized jars, cap, then hot water bathe for 10 minutes. Will keep on shelf for 2 years. Serve with lamb or game. This really does have a sharp, tangy piquant flavour (not oniony at all).

This recipe comes from Oded Schwartz, Preserving

 

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