Pineapple-Onion Marmalade

1. 1

   In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning).

2. 2

   Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet.

3. 3

   Bring to boiling, stirring to dissolve sugars; reduce heat.

4. 4

   Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.

5. 5

   Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.