2 tbsp olive oil
1kg red onions
600g fresh cranberries
250g dark brown sugar
Peel and finely slice the red onions. Place in a large heavy based saucepan with the olive oil and cook on a low heat for 15 minutes. Make sure the onions do not brown and stir occassionally. Add the port and sugar and cook uncovered on a low heat for 40 minutes, stirring occasionally. Add the cranberries and continue to cook for a further 40 minutes, again stirring occassionally. The marmalade is ready when the liquid has reduced, the onions and cranberries are soft and the sauce is syrupy. Leave to cool completely. If freezing, transfer to suitable containers after cooking. Leave to cool, pop on the lids and freeze. The marmalade will freeze for upto 3 months.
- Freeze in individual small containers and only deforst what you need when you need it. This way the marmalade will stay fresh and there is no waste.