Let’s take a perfectly healthy vegetable and add a bunch of sugar to it!
I really like to play with sweet and savory. Having said that, there isn’t much about onion jam that is anything but sweet. Still, it makes for an excellent condiment, making a quick appetizer (paired with brie or goat cheese) or wild game accompaniment.
This would be great for any meat (wild or store bought) that bears the name “tenderloin” or of course with chicken. It’s also yummy smeared on a taco or smeared on some yummy cheese for a scrumptious little bite. Needless to say, a little of this in your fridge will go a long way.
A little recipe note here: this recipe contains sumac. If you’ve never tried it, look for it the next time you’re at the store. It’s a vibrant pink spice with a tart and citrusy flavor that really adds a zip to whatever you put it on. If you have a hard time finding sumac you can buy it online or just leave it out of the recipe.
Also, this recipe is for a quick refrigerator jam. It should keep in the fridge for up to a couple of weeks. If you want to make a bunch and stick them in your pantry, you will need to bust out the canner (and subsequently bust out directions for canning).
- 1 tablespoon unsalted butter
- 2 medium Vidalia or other sweet onions diced
- 1/2 cup sugar
- 1/3 cup dry red wine
- 1/3 cup red wine vinegar
- 1/3 cup grenadine
- 1 tbsp sumac
Melt the butter in a medium skillet. Add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes.
Add the sugar, wine, vinegar, grenadine, sumac and a pinch of salt. Cook over medium heat, stirring until the liquid thickens and coats the back of a spoon, about 30-40 minutes. Take off the heat and let cool to room temperature before using.
Serve on tenderloin, tacos or baked chicken.