Red Onion Jam

Post: Hiakai

  • 2kg red onions, peeled and thinly sliced
  • 80ml olive oil
  • 150ml red wine
  • 80ml red wine vinegar
  • 160g sugar
  • 5g kosher salt
  • 3g dried horopito pepper
  1. Cook onions in olive oil until soft and almost to a ‘sec.
  2. Combine wine and vinegar and reduce to one fifth of original volume. Add reduction to onions.
  3. Combine sugar, salt and horopito. Add to onion mixture and cook low and slow for a further 30 minutes. Remove from heat and refrigerate until needed.


(Recipe from: Monique Fiso at the Food Show, Christchurch, 2020. Ingredients provided by New World.)

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