Roasted Garlic, Caramelized Onion, Raspberry, Rosemary Jam… now that’s a mouthful!
There are lots of recipes for roasted garlic and onion jams, but this one has a twist that I haven’t seen before.
We were on holidays and I was trying to make this when I realized I didn’t have any sugar. As I rummaged through the cupboard I found a jar of (seedless) raspberry jelly… hmmmm… I wonder how that would taste….
Well, delicious, that’s how! The raspberry jelly makes this tasty treat go right off the charts.
Once I start eating it, quite honestly I can’t stop. Hubby and I have spent quite a bit of time debating as to how best to serve it.
We came up with quite a few suggestions…
1. With a spoon (me)
2. With meat (he)
3. With crackers and brie (me, he)
4. On a whole baked brie (me, he)
5. With crackers and cream cheese (me)
6. With a fork, or even a knife if needs be (me)
So I thought I’d share my super not so secret recipe here with you, and for me, when next I go to make it and can’t remember what I did.
I hope you enjoy it as much as we do!
- 3-4 large onions, chopped
- 1 Tbsp butter
- 2 heads garlic (roasted)
- 1 Tbsp balsamic vinegar
- 1 Tbsp water
- 1 jar seedless red raspberry jelly
- 4 garlic cloves - sliced
- 3 - 4 Tbsp minced fresh rosemary
- Cut the top off of the garlic heads and cover in foil. Roast in 350 degree oven for 45 minutes.
- In a heavy skillet, slowly saute onions in butter until they have turned a light caramel colour. It may take up to half an hour. Add the balsamic vinegar and water as needed to keep them from drying out. You can't really walk away from this task - you don't want to burn them, so stay close by, and stir often.
- Squeeze the roasted garlic into the onions.
- In another skillet, saute the garlic slices in butter until lightly browned - this will take about 5 minutes.
- Add the raspberry jelly to the onion, roasted garlic mixture and cook and heat until the jelly has melted. Simmer for 10 minutes.
- Add the garlic slices, and the fresh rosemary.
- Heat gently for about 5 minutes, and ladle into jars. Store in refrigerator.
Don’t forget the fresh rosemary!