by Donna Hay

Photographs by Petrina Tinslay

Published by Whitecap Books

192 pages, 2000

ISBN: 1552851478

Buy it online




Onion Marmalade

from Flavours by Donna Hay


8 brown onions, sliced

1 tablespoon cumin seeds

1 tablespoon coriander seeds

3 cups (24 fl oz) white wine vinegar

2 1/2 cups (20 fl oz) light brown sugar


Place the onions, cumin seeds, coriander seeds and vinegar in a saucepan over medium-high heat. Cover and allow to rapidly simmer for 15 minutes. Add the brown sugar to the pan and cook, uncovered, for 1 hour or until the onions are soft and the syrup is thick. Pour into sterilised jars and seal immediately.

Serve the onion marmalade on sandwiches with roasted vegetables or meat. Makes 5 cups.

Note -- This marmalade can be kept sealed for up to 1 year. After opening, store in the refrigerator for up to 8 weeks.