A mixture of flavours set to please any your christmas guests.
Thinly slice the onions and place into a medium saucepan. Stir in the chilli, garlic, ginger and oil.
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.
Uncover and remove the paper. Add the salt, water, sugar, vinegar and port. Bring to the boil, stirring to dissolve the sugar.
Reduce heat, boil gently for 30 minutes or until jam reaches setting point (see tip). Remove from the heat, stir in the cranberries.
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.
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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