0 recipes from contoocook and beyond


3 med onions, halved lengthwise and thinly sliced crosswise
3 tbsps. butter
l/3 cup sugar
l/2 tsp. salt
l/4 tsp pepper
l/8 tsp. hot red pepper flakes
l/2 cup dry white wine
l tbsps. red wine vinegar
l/4 cup packed dried apricots, thinly sliced
3/4 cup drained oil packed sun dried tomatoes, chopped
cook onions, butter, sugar salt, pepper and red pepper flakes, covered in l0″ heavy skillet over low heat stirring occasionally until onions are soft and pale golden about 30 mins. Add wine, vinegar, apricots and tomatoes and simmer uncovered stirring occasionally until thick, 20-30 mins. Serve at room temp.
this jam is perfect with roast chicken, pork or lamb. it is also good with cheese and crackers.
makes about 2 cups Gourmet May 2004

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