Onion Jam with Pomegranate Juice
Appetizers • European
Description
Serve as an appetizer with crostini, crackers, and goat cheese.
Ingredients
- Ground ancho chili pepper 3 pieces
- Black Pomegranate Molasses 10 fl oz
- Olive Oil 2 tablespoons
- Spanish onions 0 lbs
- Brown Sugar 1 tablespoon
- 9% Vinegar 1 tablespoon
- Salt ½ teaspoon
Step-by-Step Guide
Step 1
Remove the seeds from the peppers and break them into small pieces. Transfer to a well-heated dry skillet and toast over medium heat for 2 minutes until fragrant. Pour in the pomegranate juice, bring to a boil, cover, and remove from heat. Let sit for 20 minutes. Then transfer to a blender and puree until smooth.
Step 2
Meanwhile, in a skillet over high heat, heat the oil, add the thinly sliced onion, reduce the heat, and sauté, stirring, until soft and golden, about 30 minutes.
Step 3
Add the sugar and vinegar and cook for another minute.
Step 4
Turn the heat to medium, add the pepper puree, and cook for about 4 more minutes until thickened. Season with salt.
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