Prep 20 mins
Cook 0 mins
A nice change from the obligatory cranberry sauce. Can be kept refrigerated for up to a week.
- 3 large onions
- 4 tablespoons olive oil
- 1⁄2 cup sultana
- 1⁄2 cup currants
- 1⁄4 cup orange marmalade
- 1 tablespoon sherry wine or 1 tablespoon whiskey
- Cook onions in oil over medium heat until brown and soft.
- Mix in the other ingredients and allow to cool in the pot.
- Stir well (a lot of the taste is in the bit that are stuck to the bottom; make sure you dislodge them).
This is such a creative recipe. I did enjoy the savory, sweet flavors. Such a wonderful burst of flavors in your mouth. Liked the sherry touch which added a depth to the dish. This is great served with smoked turkey or chicken. Very impressive. Thanks for sharing your recipe.