A versatile and delicious condiment that makes a great gift!
This tasty spread is the most-requested item whenever I prepare a cheese or charcuterie board. It’s also a favourite inclusion in sandwiches, on burgers and even on buttered crackers. I used to buy a commercially-prepared version but realized it would likely be very easy to make at home – and it is! If you have a really, really large heavy duty pot you can definitely make a double batch of this recipe. I like to package it in 1/2 cup (125 mL) canning jars as I find they are the perfect size for gifting. If you’re looking for another great condiment that pairs well with cheese, check out my sweet and spicy tomato jam.
- 2 pounds (900 g) sweet onions, thinly sliced then cut crosswise into 1 inch (2.55 cm) pieces
- 2 tablespoons (30 mL) vegetable oil
- 2 tablespoons (30 mL) apple cider vinegar
- 1/2 cup (125 mL) maple syrup
- 1 1/2 teaspoons (9 g) kosher salt
- 1 teaspoon (2.3 g) freshly ground black pepper
- 1/2 teaspoon (1 g) freshly ground cardamom
- 2 cups (500 mL) apple cider or apple juice
- 1 box (1.75 oz /49 g) powdered pectin
- 1/2 cup (100 g) packed brown sugar
- Place chopped onions and olive oil in a large, heavy duty pot (a Dutch oven is ideal) placed over medium heat. Stir to coat the onions with the oil. When onions are sizzling, reduce heat to low and place a lid on the pot.
- Cook over low heat for about 45 minutes, stirring often, until the onions are very soft and just barely beginning to turn golden.
- Remove lid and increase heat to medium and stir very often until onions take on a darker golden colour; about 10 minutes.
- Once the onions are caramelized, add the cider vinegar, maple syrup, salt, pepper, cardamom and apple cider. Stir to blend well.
- Increase the heat slightly to bring to a full rolling boil (one that can’t be stirred down). Add pectin and stir. Add brown sugar and bring back to a full rolling boil and cook for 2 minutes.
- Transfer to clean canning jars; cover and refrigerate. For longer term, shelf-stable storage, sterilize the jars first then process in a hot water bath after filling.
Makes approximately 4 cups (945 mL).
This is fabulous. I’d make it just for a cheese platter!
Thanks! It is really delightful with cheese.
this sounds wonderful paula. just wondering re the pectin – I make a tomato and capsicum relish without pectin, and i’m wondering if you could make this without? i like a runnier texture to my jams and relishes i must admit…
I haven’t tried it but I expect if you cook it down a bit longer it would be just the texture you like.