People have been making jams, jellies and preserves for hundreds of years – and for good reason. Preserving not only locks in flavour, but enhances it too. This month: sticky onion marmalades are in season. Try this age-old, yet modern, recipe to make your own. 

Sticky onion marmalade  

Makes 500ml Jar • Total Time 45–50 Min 

Ingredients

2 Tbsp canola oil 
8–10 white onions, thinly sliced 
1 Tbsp butter 
3-4 sprigs fresh thyme 
2 bay leaves 
1 cup dark brown sugar (muscovado or demerara sugar works well) 
1 cup balsamic vinegar 
Salt and milled black pepper  

Method

1. Heat oil in a large pot and add onions.
2. Fry onions over a medium-low heat for about 15–20 minutes, stirring often until golden brown.
3. Reduce heat and add butter, thyme and bay leaves. Cook for another 3–5 minutes.
4. Sprinkle sugar over the onions and allow to melt for about 5 minutes. Do not stir in the sugar.
5. Increase the heat and allow the sugar to caramelise and the onions to develop a deep golden colour. This should take about 5 minutes.
6. Add the balsamic vinegar and give it a stir.
7. Reduce heat and simmer for 5–6 minutes or until mixture becomes sticky.
8. Remove the herbs and discard. Season onion marmalade to taste.

Tips To Serve It Up  

This savoury marmalade is slightly sweet and pairs well with almost anything!  

• Lay it on thick with sliced ham and blue cheese on toast.  
• Complements any and every cheese platter. 
  
• Dollop onto roasted beetroot and goat’s cheese tarts.  
• Spoon into lettuce cups filled with shredded chicken, tomato and mozzarella.  
• Swirl through tomato-based pasta sauces for a hint of sweetness.  
• Dollop onto your favourite pizza.  

Make It Your Own And: 

Add some heat with chilli flakes, or whole red or green chillies. 
Use shallots for a sweeter marmalade, or red onions for extra bite and a bit of colour. Roasted garlic or whole spices like star anise, cloves or mustard seeds will add texture and deepen the flavour. 
Fresh herbs add colour and fragrance. 

Words by Chad January
Photography: Fresh Living Magazine

The post Cook A Classic: Lady Marmalade appeared first on MyKitchen.

Imagine all the delicious bakes and puds you can create with this classic orange marmalade. Enjoy this fun and simple recipe!

MAKES 2 jars // COOKING TIME 2 hours 20 min, plus overnight

INGREDIENTS
1.2 kg oranges, scrubbed, halved, sliced crossways and pips removed
2 L water
1 lemon, juiced
1 cinnamon stick
1 clove
1 star anise
±1.6 kg sugar

METHOD
1. Place oranges and water in a glass bowl. Cover with cling film and leave overnight.
2. Transfer to a pot. Add lemon juice, cinnamon, clove and star anise. Bring to the boil.
3. Simmer for 1 hour or until reduced by . Remove cinnamon stick, clove and star anise.
4. Cool slightly. Add 1 cup sugar per cup of orange mixture. Stir until the sugar dissolves.
5. Bring to the boil and cook for 45 minutes. Spoon into sterilised jars and seal.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Keen to experiment with even more flavours? Take your pick from these 5 home-made pickle and jam recipes.

The post Learn how to make classic orange marmalade appeared first on MyKitchen.

With some traditional flavours and a touch of modern spice, these marmalade glazed carrots drizzled with candied pecans are sure to be a hit at the Easter lunch table!

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the candied pecans
60 ml sugar
50 ml water
100 g pecans
For the carrots
4 tbsp unsalted butter
2 tbsp marmalade
400 g baby rainbow carrots
¾ cup orange juice
2 tbsp brown sugar
Salt and black pepper

METHOD
For the candied pecans
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Place the sugar and water in a pot over high heat and simmer until the sugar has dissolved, 5–10 minutes. Remove from the heat and allow to cool.
3. Add the pecans to the syrup. Let them soak for 5 minutes, then remove and spread out on the baking tray. Roast for 8 minutes.
4. Remove the nuts from the oven and allow to cool; they should turn crispy as they do so.
For the carrots
1. Melt the butter in a large pot over medium-high heat. Stir in the marmalade, then add carrots, orange juice, sugar, and salt and pepper.
2. Bring the marmalade mixture to a boil, then cover and reduce the heat to medium-low. Simmer, stirring occasionally, until carrots are almost tender, about 15 minutes. Remove the carrots from the pan.
3. Increase the heat to medium-high and cook the liquid for 8–10 minutes, until reduced to a glaze.
4. Place the carrots on a serving platter, drizzle with the marmalade glaze and sprinkle with the candied pecans.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Marmalade glazed carrots drizzled with candied pecans appeared first on MyKitchen.