A mixture of flavours set to please any your christmas guests.


  • 4 medium red onions (750g), peeled, halved

  • 6 long red chilli, finely chopped (seeds in)

  • 2 large garlic cloves, crushed

  • 5cm piece fresh ginger, peeled, finely grated

  • 1 tbsp olive oil

  • 1 tsp sea-salt flakes, crushed

  • 3/4 cup water

  • 2 cups white sugar

  • 2/3 cup red wine vinegar

  • 1/2 cup port, mirin or sweet sherry

  • 1/2 cup dried cranberries or craisins


  • 1.

    Thinly slice the onions and place into a medium saucepan. Stir in the chilli, garlic, ginger and oil.

  • 2.

    Press a piece of baking paper onto the surface, cover with a lid. Place the pan over medium heat, cook stirring every 5 minutes, for 15 minutes until soft.

  • 3.

    Uncover and remove the paper. Add the salt, water, sugar, vinegar and port. Bring to the boil, stirring to dissolve the sugar.

  • 4.

    Reduce heat, boil gently for 30 minutes or until jam reaches setting point (see tip). Remove from the heat, stir in the cranberries.

  • 5.

    Spoon hot jam into hot sterilised jars. Seal. Turn upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 6 weeks.

  • 6.

    Serve jam with turkey, ham, pork and seafood at Christmas time.


To check if jam has reached setting point, Drop one teaspoon of jam onto a chilled saucer. Place into freezer for 2 minutes or until jam is chilled. Run your finger through jam. If the surface wrinkles and jam stays in 2 separate portions, it's ready. If not, continue cooking in 10 minute bursts and test again.

Mirin is a low-alcohol rice wine found in the Asian section of supermarkets. It is great in sauces,
marinades and dressings.

Exclusive recipe courtesy of Australian Onions.

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