| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive08 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Red or yellow onions; chopped fine, |
|
|
(about 4 cups) |
| 3 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Fresh jalapeno chilies; seeded, minced |
| 2 |
tb |
Honey or sugar |
| 3 |
tb |
Red wine vinegar -; (to 4 tbspns) |
| 1/4 |
c |
Water |
INSTRUCTIONS
In a large heavy skillet cook onions in oil with salt and pepper to taste
over moderate heat, stirring, until softened. Add jalapenos and cook,
stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add
vinegar and simmer, stirring, until almost all liquid is evaporated. Add
water and simmer, stirring, until mixture is slightly thickened and onions
are very tender, about 10 minutes. Season marmalade with salt and pepper.
Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade
before serving. This recipe yields 2 cups.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9142 broadcast 06-03-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1998
Recipe by: Sara Moulton
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