Onion and Citrus Marmalade
From the Matthew Card collection
Introduction
This condiment pairs particularly well with meaty, assertive seafood like salmon, scallops, or halibut. Be sure to remove as much pith as possible from the citrus to prevent the marmalade from tasting bitter. Light-flavored sauvignon blanc is the best wine for the marmalade, though pinot gris works fine as well. Do not use chardonnay.
Ingredients
| 1 | lemon, peel removed with vegetable peeler, white pith trimmed, and very thinly sliced, plus 1 to 2 teaspoons lemon juice | |
| 1 | orange, peel removed with vegetable peeler, white pith trimmed, and very thinly sliced | |
| 1 | large onion, halved and sliced thin lengthwise | |
| 3 | bay leaves | |
| ¼ | cup sugar | |
| 1½ | cups sauvignon blanc or pinot gris wine | |
| ~ | Salt | |
| 1 | Tbsp. chopped fresh thyme | |
| 1 | Tbsp. unsalted butter, cut into 4 pieces | |
| ~ | Freshly ground black pepper |
Steps
- Bring 2 cups water to a boil in a medium saucepan; add the zest and simmer for 2 minutes. Strain and return zest to the pan. Add the onion, bay leaves, sugar, wine, and large pinch salt, and bring to a simmer over medium-high heat. Reduce to medium low and simmer, stirring occasionally, until liquid is evaporated, 35 to 40 minutes. Add the thyme after 15 minutes.
- Stir in the butter and cook, stirring frequently, until marmalade is sticking to the bottom of the pot, 10 to 14 minutes. Add lemon juice to taste and adjust seasoning with salt and pepper. Serve warm.
Notes
Check out Matthew Card’s article “Get Saucy” for more great ideas on homemade condiments.
This content is from the Matthew Card collection.