• Partnered with
  • Makes 5 Cups
  • 15 mins prep
  • 75 mins cook

Onion and currant marmalade

Onion and Currant Marmalade

Onion and currant marmalade, onion recipe, brought to you by Australian Table


Onion and currant marmalade

  • 2/3 cup (110g) currants
  • 1/2 cup (125ml) port
  • 50 g unsalted butter
  • 2 kg onions, thinly sliced
  • 3/4 cup (165g) brown sugar
  • 1/2 cup (125ml) red wine
  • 1/4 cup (60ml) red wine vinegar
  • 1 tbsp balsamic vinegar


Onion and currant marmalade

  1. In a small bowl, soak currants in port. Meanwhile, melt butter in a large heavy-based saucepan on medium heat and cook onion for 30 minutes, stirring frequently, until very soft and lightly coloured.
  2. Stir in sugar and cook for another 15 minutes. Add wine, vinegars, currants and port. Increase heat to high and cook for 30 minutes, uncovered and stirring frequently, until onion mixture is a thick jam consistency. Season to taste. Cool slightly, ladle into jars, cover and refrigerate for up to three weeks.
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