Ingredients

1. 1/4 teaspoon cumin seeds
2. 1/4 teaspoon coriander seeds
3. 4 tablespoons unsalted butter
4. 3 medium red onions, thinly sliced
5. 1 garlic clove, minced
6. 1 teaspoon kosher salt
7. 1 teaspoon freshly ground pepper
8. 1 tablespoon currant jelly

Directions

1. In a large skillet, toast the cumin and coriander seeds over high heat, shaking the pan, until fragrant and lightly toasted, about 10 seconds. Transfer the seeds to a plate to cool, then grind in a mortar or spice grinder.
2. 2. Melt the butter in the skillet. Add the onions, garlic, salt and pepper and cook over moderate heat, stirring, until the onions are wilted, about 5 minutes. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Add the toasted spices and cook for 1 minute. Add 1/3 cup of water and simmer until the mixture is thick and jammy, about 5 minutes. Stir in the currant jelly and let cool to room temperature.

Make Ahead

The marmalade can be refrigerated for up to 5 days. Let return to room temperature before using.