Vidalia Onion Conserve

1. 1

   Heat the orange juice over medium heat in a large skillet. When it starts to bubble a little, dump in the onions with the kosher salt, and stir till blended. Reduce the heat to low and cook covered for about 30 minutes.

2. 2

   At this point, the onions will have given off some more liquid and will be translucent. Add the sugar, allspice, ginger and mustard, stir well, cover and cook on low for another 15-20 minutes, when the onions will be browning and the liquid will be starting to reduce. Add the lemon juice, stir well, and sprinkle a dusting of cayenne. Cover and let the mixture cook for another 15 minutes or so.

3. 3

   Stir in the orange zest. Taste and adjust seasoning as desired. You can serve it at this point, or let it sit at room temperature so the flavors meld together more. Store it in an airtight container in the refrigerator; it should keep for a week or two if you haven't eaten it all by then.

* Per serving · 4 servings · Values may vary.

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