Onion marmalade can be used in many different ways, if stored in sterilized jars it will last for up to two months. I find it a very useful staple to keep in the fridge, delicious with my Apricot and Almond Chicken Sausages or any cold meats for that matter or in sandwiches and serve a dollop with a pie.

Makes about 1 cup or 225 ml (8fl oz)

4 red onions, thinly sliced
1/4 cup or 50 g (2 oz) sugar
1/4 cup or 50 ml (2 fl oz) red wine vinegar
1/4 cup or 50 ml (2 fl oz) red wine
dash grenadine syrup

Place the onions and sugar in a heavy-based pan and cook over a gentle heat for 10-15 minutes until the onions have softened and the sugar has completely dissolved, stirring regularly.

Stir the red wine vinegar and wine into the onion and sugar mixture. Bring to the boil, then reduce the heat and simmer for another 10-15 minutes until the marmalade is well thickened and slightly sticky. All the liquid should be just about gone. Add the grenadine and mix well, then leave to cool completely.

If you are not planning on using the onion marmalade immediately, sterilise a Kilner jar or a couple of jam jars. Otherwise transfer to a bowl, cover with cling film and chill until needed. It will keep happily like this for up to one week in the fridge.