Need to jazz up a charcuterie platter? We love adding piquant spreads to our appetizers — and this fruity red onion ‘jam’ adds lots of flavor to pâté or cheeses. It’s particularly delicious with grilled poultry or steak. Serve as a condiment with Cornish pasties or sausages.
INGREDIENTS:
1 1/2 quarts chopped rhubarb (or 1 10 oz. box currants or dried cherries)
1 1/2 quarts red onions, sliced
2 cups balsamic vinegar (or 1 cup red wine vinegar and 1 cup balsamic)
1 tablespoon kosher salt
1 pound brown sugar
1 teaspoon red pepper flakes
1 teaspoon EACH cinnamon, cloves, and allspice
Optional: Fresh thyme sprigs (remove leaves, if desired)
METHOD:
Combine all ingredients in a heavy-bottomed large pot. Stir over medium heat until the mixture comes to a boil, stirring constantly to keep it from sticking. Reduce heat and continue to cook slowly until mixture thickens, about an hour. Stir in fresh thyme leaves or sprigs. Remove from heat.
Spoon mixture into sterilized jars and seal with lid. Refrigerate. The mixture will keep for 3-4 weeks in the refrigerator.
