Red Onion Marmalade

1. 1

   In a large skillet, toast the cumin and coriander seeds over high heat, shaking the pan, until fragrant and lightly toasted, about 10 seconds.

2. 2

   Transfer the seeds to a plate to cool, then grind in a mortar or spice grinder.

3. 3

   Melt the butter in the skillet.

4. 4

   Add the onions, garlic, salt and pepper and cook over moderate heat, stirring, until the onions are wilted, about 5 minutes.

5. 5

   Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes.

6. 6

   Add the toasted spices and cook for 1 minute.

7. 7

   Add 1/3 cup of water and simmer until the mixture is thick and jammy, about 5 minutes.

8. 8

   Stir in the currant jelly and let cool to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.