We’re pleased to present the second part of our series, How to Feed a Heli-Skier, with Chef Greg’s recipe for his favourite appetizer. This marmalade is incredibly versatile—you’ll find reasons to make and to serve it.
Chef Greg, again! The next recipe I’d like to share is my tangy Balsamic Beet & Sweet Onion Marmalade. This is the ultimate topping for any kind of charcuterie, cheese & crackers, or braised meat. The preparation is pretty straightforward, but does require more time—to soak the beets and onions overnight. Plan ahead and you’ll be delighted with the results.
This marmalade can be stored the in fridge for at least a month or can be processed and sealed in mason jars (and make great gifts).
Balsamic Beet & Sweet Onion Marmalade
2 lbs sweet onion (yellow or red onion will do)
1 lb red beets
4 tablespoons coarse pickling salt
2 cups balsamic vinegar (apple cider works if you have yellow beets)
4 cups granulated sugar (I like to use raw sugar)
1 teaspoon chopped fresh thyme
1 teaspoon caraway seed
1 tablespoon coriander seed
- Slice onions thinly lengthwise, place in bowl, toss with 2 1/2 tablespoons salt, cover and leave overnight.
- Peel and grate beets, place in bowl, toss with 1 1/2 tablespoons salt, cover and leave overnight.
- The next day, strain and press out excess liquid.
- Place vinegar, sugar and spices in a large non-corrosive heavy bottomed pot. Bring to a boil and add onions.
- Reduce heat and simmer for about 2hrs until liquid has reduced to a syrup.
- Add grated beets and cook down for another half hour on low heat. When done it should be fairly thick and a similar texture to marmalade. Depending on how much moisture is left in the onions and beets this could take between 3 – 4 hours to complete.