I'll share my recipe, if you'll share yours, September 9, 2012
Red Onion & Blueberry Jam
Serves: 2 cups
2 tsp canola oil 30 mL
1 large red onion, diced
1/4 tsp each salt and pepper 1 mL
1/2 cup each dry red wine; cranberry juice; Compliments Pure Natural Liquid Honey; and Compliments Red Wine Vinegar 125 mL
1 cup blueberries 250 mL
2 tsp Compliments Thyme, chopped 30 mL
1 tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena 15 mL
Enjoy this jam spread atop baked brie, as part of a meat and cheese plate or as a tangy condiment for our mini meat pies.
In a large skillet, heat oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions soften, 3 to 5 min.
Stir in wine, juice, honey and red wine vinegar. Bring to a gentle simmer and cook until almost all liquid evaporates, about 15 min.
Reduce heat to low, stir in the blueberries and cook until mixture reaches a jam-like consistency, about 15 min.
Transfer to a bowl and stir in thyme and balsamic vinegar. Let cool. Transfer to a resealable container and refrigerate for up to 2 weeks.