Red Onion Marmalade

A few weeks ago I joined up with My Secret Kitchen as a consultant, for those of you that have never attended a MSK food tasting you are missing a treat, friends getting together to share and explore new foods, what could be better, why would you not want to try it. December is a very busy month, as is the beginning of January so today is the first opportunity I have had to experiment with my new kit.
I love spending time in the kitchen and today is an ideal day, it's cold and bright but threatening to snow so I decided to make some comfort food, Red Onion Marmalade this is great with cheese and crackers or as a relish to serve with sausages and garlic mashed potatoes.

Red Onion Marmalade

1kg red onions
1/2 tsp MSK Secret Wild Garlic Spice
4 tbsp MSK Oak Smoked Rapeseed Oil
2 tsp mustard seeds
Generous grating of MSK Lemon & Chipotle spiced sea salt and Szechuan pepper
3 sprigs Fresh Thyme
75g Light Muscovado Sugar
2 tbsp MSK Balsamic Reduction
2 tbsp MSK Red Wine & Port Finishing Sauce
75ml White Wine
1 tbsp Red Wine Vinegar
75ml water
Knob of Butter

This recipe makes 600ml / 1 pint

Peel and cut the onions in half and slice thinly
In a frying pan or wok heat the MSK Oak smoked rapeseed oil 
Add the Onion, MSK Wild Garlic Spice, Mustard Seeds, sprigs of Thyme to the oil in the pan. Stir in a generous grating of MSK Szechuan Pepper and MSK Lemon & Chipotle Spiced Sea Salt.
Gently cook, uncovered for 20 minutes, stirring often.
The onions will have reduced, so cook for a further 15 minutes occasionally stirring until they just begin to caramelise. Lower the heat if the onions start to stick.
Stir in the Light Muscovado Sugar, MSK Balsamic Reduction, MSK Red Wine & Port Finishing Sauce, White Wine, Red Wine Vinegar and the water.
Continue cooking the mixture gently bubbling for 20 / 25 minutes, stirring occasionally until the mixture is caramelised but still moist.
Remove the Thyme Springs and stir in a knob of Butter.
While the marmalade is still warm, spoon the mixture into clean sterilised jars.

This will keep for 4 - 8 weeks in a cool place.