Ingredients

• 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. 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.