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Onion and sultana marmalade

Brigitte Hafner
Brigitte Hafner

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Onion and sultana marmalade
Onion and sultana marmaladeRebecca Hallas

Roast turkey needs something sweet and, while cranberry sauce is a bit of a must, I had on hand a jar of morello cherries in syrup that went perfectly well. A good chutney is another must, especially eaten with cold turkey leftovers on bread and butter. This fruity, jammy, onion accompaniment is completely delicious and just the thing.

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Ingredients

  • 3 large onions, thinly sliced

  • 4 tbsp olive oil

  • ½ cup sultanas

  • ½ cup currants

  • ¼ cup orange or cumquat marmalade

  • 1 tbsp sherry or red wine vinegar

  • pinch salt

Method

  1. In a heavy-based pot, cook the onions in the oil over a medium heat until brown and soft, stirring often. Add the other ingredients and stir. Cover with a lid. Allow to cool in the pot.

    After it has cooled, stir well; all the brown tasty bits from the bottom of the pot should have loosened.

    Serve as an accompaniment to the turkey - this will keep if refrigerated for several days.

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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