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Receta Red ONION and BLUEBERRY jam condiment
by Foodessa

Red ONION and BLUEBERRY jam condiment

Onions and blueberries become friends in this incredible sweet and savoury jam.
A splash of white wine, syrup and a dash of balsamic tied the relationship for keeps.

For a dedicated post...refer here:
http://www.foodessa.com/2013/09/red-onion-and-blueberry-jam.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 2 cups

Ingredientes

  • .>(American / Metric measures)<
  • . 1/2 cup (125ml) white wine
  • . 1/2 cup (125ml) agave syrup (or mild honey)
  • . 1/2 cup (125ml) water
  • . 3 Tbsps. (45ml) frozen orange concentrate
  • . 1 Tbsp. (15ml) apple cider vinegar
  • .
  • . 2 Tbsps. (30ml) vegetable oil (grape seed preferred)
  • . 1 large red onion, thinly sliced
  • . 1/4 tsp. (1.75ml) sea salt
  • .
  • . 1 cup (250ml) blueberries (frozen is fine)
  • . 1 tsp. (5ml) each: dried marjoram and tarragon
  • . 1 tsp. (5ml) balsamic vinegar

Direcciones

  1. . In a large, glass measuring cup, blend the wine, syrup, water, orange concentrate and the apple cider vinegar. Set aside.
  2. . In a medium saucepan, heat the oil on MEDIUM and cook the onions with the salt until tender...about 5 minutes.
  3. . Pour the liquid contents from the measuring cup.
  4. . Lower the heat about one notch and simmer for 25 minutes. Leave the pot uncovered.
  5. . Lower the heat once more to medium-low and incorporate the blueberries. Cook for another 15 minutes. Remove from heat and now finally add the dried herbs and the balsamic vinegar.
  6. . Cool at room temperature for about 2 hours before transferring the jam into an airtight glass container(s) to then refrigerate. This jam will keep up to 30 days. Can also be frozen in small, glass mason jars.
  7. . Serving suggestion: . Best served with cheese (especially: goat, brie, cheddar) and crackers, meat pâtés. Meat chops, hamburgers, chicken as well as some fish will invite this condiment with immense pleasure.
  8. . Claudia's flavourful wishes...FOODESSA.com