Red Onion & Dried Fruit Marmalade

Name: Red Onion & Dried Fruit Marmalade
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: butter; red onion; dry red wine; dried plums; fig preserves; red wine vinegar; fresh thyme; salt

Dried plums and red onions are reduced to a savory, rich marmalade to complement a tender slice of roast beef.

Cook Time: 45 Minutes

Servings: 10

Ingredients: 8

Cook Mode

Ingredients

1 tablespoon butter
3 cups thinly sliced red onions
1/2 cup dry red wine
1/4 cup chopped pitted dried plums
1/4 cup fig preserves
1/4 cup red wine vinegar
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon salt

Preparation

Step 1

Heat butter in a 12-inch nonstick skillet over medium heat until hot. Add onions, cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in wine, plums, preserves and vinegar, cook about 5 minutes or until liquid is evaporated and marmalade thickens and turns dark, stirring occasionally. Remove from heat; stir in thyme and salt. Cool slightly and serve warm.

Nutrition Information

52 Calories

0 %*

0.7g SAT FAT

0 %DV**

1g PROTEIN

0 %DV

0.2 mg IRON

0 %DV

0.1 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 52.1 Calories; 10.8 Calories from fat; 1.2g Total Fat (0.7 g Saturated Fat; 0.3 g Monounsaturated Fat;) 3.1 mg Cholesterol; 60.4 mg Sodium; 8 g Total Carbohydrate; 1.2 g Dietary Fiber; 0.6 g Protein; 0.2 mg Iron; 0.1 mg NE Niacin; 0.1 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0.1 mg Zinc; 0.2 mcg Selenium; 2.8 mg Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.