Red Onion Marmalade

• 100ml of rapeseed oil (preferably Blodyn Aur)
• 2kg of red onions
• 200g of brown sugar
• 160g of redcurrant jelly, ideally home grown
• 175ml balsamic vinegar
• 175ml cider vinegar
• 1tsp sea salt (I love to use Halen Mon)
• Ground black pepper

Using a large heavy based pan, heat the oil, add the sliced onions and cook over a low heat for about half an hour, or until they become soft. Remember to stir so that they don’t stick.

Add the sugar and redcurrant jelly and cook for another half an hour, stirring regularly and then add the cider vinegar and balsamic vinegar and cook until it becomes sticky and gooey.

Fill sterilised, oven warmed jars and seal with clean lids.

You now have to be patient and the jars for 3 months before digging in with some homemade bread and a large chunk of cheese – delicious!