Perfect for cheeseboards, jazzing up sandwiches or serving with sausages, chops, steak etc.
- 1 kg white onions topped and tailed, brown layers removed
- 2 cup brown sugar
- 6 tbsp worcestershire sauce
- 1 tbsp apple cider vinegar
- 4 tsp garlic minced is best but powder will suffice
- 3 tsp wholegrain mustard
- 4 apples peeled and cored
- 1 orange juice and a little bit of zest
- 4 tbsp cornflour
Stick your onions through the food processor until finely chopped then repeat with apples. Pop everything in a big saucepan. Stir over medium heat until moisture has evaporated and onions have caramelised thoroughly (do not let burn!). Make a cornflour slurry with 2 cups of water and mix through. Once thickened stick straight into sterilised jars and seal.
The Ramblings:
Packing lunch boxes everyday I make a LOT of sandwiches. Obviously I try and mix it up where I can with different bits and pieces but I find on sanga days, having a few different homemade chutneys and relishes on hand jazzes up the old cold meat beautifully.
The other place this is heavenly is on cheeseboards. As delightful as quince paste is, with good blue cheese, you cannot go past this, trust me!