Page 247 - Harrington Family Recipes

Jalapeno Onion Marmalade

Recipe By :Gourmet Magazine, September 1995
Serving Size : 1 Preparation Time :0:00
Categories : Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lb onions, red or yellow (about 4 cups) -- chopped fine
3 tbsp olive oil
2 jalapeno peppers, fresh -- seeded and chopped
2 tbsp honey -- (or sugar)
4 tbsp wine vinegar
1/4 c water

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. Makes about 2 cups.

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Per Serving (excluding unknown items): 495 Calories; 41g Fat (70.3%
calories from fat); trace Protein; 38g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 8 Fat; 2 1/2 Other Carbohydrates.

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