My boyfriend’s mom received a bunch of ginger and the biggest Spanish onion I have ever seen in her misfits market order, so she commissioned me to make it into marmalade. She loves anything and everything ginger and famously incorporates it into much of her delicious cooking. I love peppercorn in a marmalade or jam to offset the sweetness, so that is how this recipe for ginger onion black pepper marmalade was born!
Dicing the onion as opposed to cutting it into strips allows it to sort of dissolve into the background and form a solid base on which the vibrant ginger strips can shine.
Enjoy this ginger onion black pepper marmalade as a sauce for chicken, fish, or meat or spread it on a crusty piece of bread with some yummy cheese.
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 2 tablespoons freshly ground black pepper, divided
- 1 2×4-inch piece of ginger, peeled and sliced into thin strips
- 2 cups water
- 2 cups sugar
- 1 teaspoon red wine vinegar
Heat the olive oil in a large pot over medium-high heat and add the diced onion and 1 tablespoon of freshly ground black pepper. Cook for 5 minutes then add the sliced ginger. Cook for another 5-7 minutes until onion and ginger begin to soften. Add the water and sugar and cook on medium-high for 30 minutes, making sure to stir the mixture as it bubbles.
Add the remaining tablespoon of black pepper and the 1 teaspoon of red wine vinegar. Cook for another 5 minutes.
Spoon into mason jars and cover with lid while hot to allow the seal to form.