Tim Keating's simple savory marmalade is also wonderful with grilled steak, pork chops, tuna, and quail.Plus: More Vegetable Recipes and Tips

Tim Keating
July 1997

Gallery

Recipe Summary test

Yield:
MAKES ABOUT 1 CUP
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement