Caramelized Onion & Black Currant Jam

Caramelized Onion & Black Currant Jam

from Chef Andrew Hewson


2 large onions, thinly sliced
2 Tbsp (30 ml) olive oil
1 C. (250ml) black currants
1 Tbsp (15 ml) Chinook Vinegar Works Mead Vinegar
21/2 Tbsp (40 ml) Chinook Honey

4 sprigs thyme, whole
1 Bay leaf
4-6 leaves Sage, finely chopped
Salt & Pepper to taste

In a large pan, over medium to high heat, sauté the oinions. You will need to constantly stir them to prevent burning. Season a little bit at this point with salt and pepper.
When the onions start to get a little bit of colour turn heat down slightly so they don’t burn. (You need to cook them down slowly to evenly caramelize). Then add the thyme and bay leaf.
Once the onions start o cook down and get an even colour, add the black currants. Continue cooking until currants break down and reduce the juice.
Add sage, vinegar and honey, cook 2-3 minutes then readjust seasoning.

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