Spicy Sweet Onion Marmalade

Short Description

A sophisticated, sweet‑heat onion marmalade made from caramelized sweet onions simmered in apple juice, cider vinegar, honey and spices—perfect as a condiment or spread.

Why You’ll Love This Recipe

• Combines sweet caramelized onions with a spicy kick
• Visually appealing, deep golden color and rich texture
• Versatile condiment: pairs well with sandwiches, cheese boards, grilled meats, and more
• Simple stovetop cooking with minimal effort and pantry ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 Tbsp olive oil or unsalted butter
• 2 lb sweet onions, thinly sliced (about 6 cups)
• 1 cup apple juice or unsweetened apple cider
• ½ cup apple cider vinegar
• 1 cup honey
• ½ cup brown sugar
• 2 tsp minced garlic
• 1 tsp coarse salt
• ½ tsp ground black pepper
• ¼ tsp dry mustard powder
• 1 tsp crushed red pepper flakes

Directions

1. Peel and thinly slice sweet onions to yield approximately 6 cups.
2. In a large heavy-bottomed pot, heat olive oil or butter over medium heat. Add onions with apple juice (or cider), vinegar, garlic, salt, pepper, mustard powder, and red pepper flakes. Cook, stirring occasionally, until onions are softened and fragrant (about 5–7 minutes).
3. (Optional) If using low- or no-sugar pectin, stir it in now and bring the mixture to a full boil.
4. Add honey and brown sugar; return to a rolling boil and cook for 1 minute, stirring continuously until the mixture thickens.
5. Remove from heat; skim off any foam from the surface if needed. Allow to cool slightly before transferring to jars or serving platter.

Servings And Timing

• Makes: approximately 2 to 3 cups of marmalade
• Prep Time: ~10 minutes (slicing and assembling ingredients)
• Cook Time: ~20–25 minutes
• Total Time: ~30–35 minutes

Variations

• Spice variation: increase or omit red pepper flakes for more or less heat
• Herb infusion: add a sprig of fresh thyme or rosemary during cooking for herbal notes
• Sweetener swap: use maple syrup instead of honey for depth of flavor
• Vinegar alternative: substitute balsamic vinegar for a darker, richer tang
• Low‑sugar version: reduce brown sugar or use sugar substitutes; pectin helps with setting

Storage/Reheating

• Refrigerator: store in an airtight container for up to 2 weeks.
• Freezer: freeze portions in sealed jars or freezer bags for up to 3 months.
• Reheating: gently reheat in a small saucepan over low heat, stirring to bring back spreadable consistency. Add a splash of apple juice or water if too thick.

FAQs

How Long Does This Marmalade Keep In The Fridge?

Stored in an airtight container, it stays fresh for up to 2 weeks, though it’s often used sooner due to its flavor.

Can I Skip The Honey Or Brown Sugar?

You can reduce either, but the sugars help balance the onion and vinegar acidity and contribute to set and caramelization.

Is Pectin Necessary?

Only if you want a thicker, more gel-like consistency. Otherwise, natural reduction yields a soft-spreadable texture.

Can I Make It Spicier?

Yes—add more crushed red pepper flakes or a pinch of cayenne. For smoky heat, try smoked paprika.

Which Onions Work Best?

Sweet onions like Vidalia, Walla Walla, or Maui are ideal for natural sweetness and mellow flavor.

Can I Use Regular White Or Yellow Onions?

Yes—but they may yield sharper flavor and a less naturally sweet result. The cooking time may need to be extended for caramelization.

Can I Adjust Vinegar Flavor?

Yes—feel free to reduce or swap apple cider vinegar with balsamic or red wine vinegar for different acidity profiles.

Why Did Foam Form During Boiling?

The foam is from sugars or impurities in the juice—just skim it off for a clean finish.

Can I Add Herbs Or Flavor Enhancers?

Yes—add fresh thyme, rosemary, or even a cinnamon stick during cooking; remove before storing.

How Do I Serve This Marmalade?

Serve with cheeses (goat, brie, cheddar), spread on toast or sandwiches, atop roasted meats, or stirred into grilled dishes for contrast.

Conclusion

This spicy sweet onion marmalade is richly flavored and versatile—melding the sweetness of onions and honey with tangy vinegar and a bit of heat. Easy to make and endlessly adaptable, it elevates everything from sandwiches to cheese boards. Store it well and let its bold, balanced flavor shine.

Print