Zesty Red Onion Preserves Recipes

Steps:

• Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

Steps:

• Spread some Brie cheese on each Panetini or seasoned Baguette slice and top with Red Onion Preserves.
• Place on baking sheet and cook for about 10 minutes or until cheese is melted. Serve immediately and enjoy the rave reviews.
• GARLIC PARMESAN PANETINI https://www.justapinch.com/recipes/bread/bread-other-bread/garlic-parmesan-panetini.html?p=1 Slice baguettes diagonally about 1/4" thick. Mix olive oil, granulated garlic and grated Parmesan in a bowl and lightly brush one side of each baguette slice. Put on baking sheet and bake at 350 degrees for about 10 minutes or until crisp and lightly toasted. Store in Zip-Lock bag.
• RED ONION PRESERVES https://www.justapinch.com/recipes/sauce-spread/sauce-spread-jam/zesty-red-onion-preserves.html?p=2 In a large deep stainless steel saucepan combine red onion, lemon zest, and vinegar. Stir in sugar and over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. (The jelly comes out a beautiful light rose shade but if you want the deep rich color of a red onion, add drops of blue and red food color until you get the desired color.) Stir in pectin. Boil hard, continuing to stir, for 1 minute. Remove from heat and quickly skim off any foam.

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

Steps:

• Peel the onions. Cut each in half lengthwise. Place each half, cut-side down, on a flat surface and cut into half-inch thick slices. There should be about eight cups.
• Heat the butter in a heavy kettle and add the onions, allspice, bay leaf and ginger. Cook, stirring often and scraping all around the bottom, about 10 minutes. Stir in the honey and vinegar. Cook, stirring often, five minutes longer.
• Spoon the preserves into a bowl and let cool. The preserves may be stored, tightly covered, indefinitely in the refrigerator. Serve hot with any grilled meats, fish, in omelets and with breakfast meats such as ham and eggs. Serve cold with cold sliced meats or chicken.

Steps:

• 1. Prepare water bath canner; sterilize your jars and lids while making the recipe. (TIP: Skip the boiling water and put your jars on a baking sheet in a 225 degree oven for 25 minutes - then reduce heat to 200 to 'hold' until ready to use. - No more boiling cans for me!)
• 2. In a large deep stainless steel saucepan combine red onion, lemon zest, and vinegar. Stir in sugar and over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. *TIP: You can microwave the onion skins in the vinegar to help give the finished product a richer color, or add drops of red and blue food color until you get the desired color. I use food color.
• 3. Stir in pectin. Boil hard, continuing to stir, for 1 minute. Remove from heat and quickly skim off any foam.
• 4. Working quickly, ladle hot preserves into hot jars, leaving 1/4" head-space. Wipe rim with damp paper towel or rag then seal with lid and screw on band to fingertip tight.
• 5. Place jars in canner and make sure the jars are completely covered with water. Bring back to a boil and process for 10 minutes. Remove jars and cool.
• 6. Use this with my https://www.justapinch.com/recipes/bread/bread-other-bread/garlic-parmesan-panetini.html?cpage=1#comment1379288 and Brie cheese.
• 7. *Notes: When I first made this I increased the recipe 7 times. When you multiply a recipe by this much the end product may not set up exactly as a single batch. That being said, I really like the end product of the large batch because it has a thick preserve-like texture. If you want it firm like jelly I'd recommend adding more pectin or making a smaller batch. Ingredients: 7 cups lg red onions, minced, about 5 large onions zest of 2 lg lemons 5 3/4 C white vinegar 5% acidity or higher 21 cups white sugar (this is not a typo) 7 pouches of Liquid Certo pectin