Leftover wine in the door of the fridge…Sometimes it sits a little too long for me to think the best course of action is to drink it. This recipe makes a great condiment that is tasty spread on a roast pork or roast beef.
February 25, 2021
It is equally good on shrimp or a meaty fish. It can also sit in the fridge and be recruited to perk up roasted vegetables. A spoonful in a salad dressing can also add a special flavor to greens or roasted vegetables. Try it!
4largered onionspeeled & cut into thin (¼-inch) slices
3mediumgarlic clovesthinly sliced
Freshly ground black pepper
2cupsany dry red wine
¼cupred wine vinegar
The juice and a "few grates" of zest from 1 lemon
Cook the onions:
In a medium sauté pan, heat the oil and add the onions and garlic. Season with salt and pepper to taste. Cook over high heat until the onions give up their liquid, 3-5 minutes and add the red wine. Lower the heat and cook the onions until the wine reduces almost completely, 12-15 minutes. Then, add the vinegar. Continue cooking 2 additional minutes or until there is little liquid left in the pan and the onions are glossy and coated with the wine.
Make the jam:
In a separate small pan, heat the honey over medium heat until it begins to bubble and froth. Cook for an additional 2-3 minutes or until the honey turns a light caramel color. Add the orange juice and zest and shut off the heat. Pour the honey over the onions and continue cooking them over low heat until it becomes until all of the juice are absorbed and the onions are a jam-like consistency, 10-15 minutes. Transfer to a bowl to cool until ready to serve.