ONION, ORANGE & CORIANDER CONFIT

Onion, orange & coriander confit image

Provided by Mary Cadogan

Time 1h40m

Yield Makes about 1kg

Number Of Ingredients 10

1kg onion
1 large orange
2 tbsp olive oil
50g butter
1 tbsp coriander seed , coarsely crushed
1 tsp black peppercorn , coarsely crushed
2 tsp sea salt
140g light muscovado sugar
150ml red wine vinegar
2 tbsp balsamic vinegar

Steps:

Thinly slice the onions (use the slicing blade of the food processor if you have one). Thinly slice the oranges, then cut each slice into quarters.
Heat the oil and butter in a pan. Add the coriander seeds and peppercorns and fry until they start to smell fragrant. Add the onions and gently fry, stirring, until they start to colour, about 10 mins. Add the oranges and salt, cover then gently cook for 30 mins.
Add the sugar and vinegars and gently cook, uncovered, for a further 30 mins, stirring from time to time, until the confit is thick. Meanwhile, sterilise your jars then wash them in hot soapy water and rinse well. Boil the lids, which must be vinegar-proof, for 5 mins and leave to dry. Place the jars upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins.
Remove the jars and set on a board. Fill with the onion confit and screw on the lids. Label and store in a cool, dry place for 2 weeks to allow the flavours to develop. Will keep for up to six months.

Nutrition Facts : Calories 23 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.2 milligram of sodium