Red Onion and Balsamic Marmalade

Red Onion and Balsamic Marmalade

The jar that makes a cheese board look like you tried

Red Onion & Balsamic Marmalade is a savoury onion relish, red onions cooked down slowly with balsamic until dark, glossy and sweet, with enough acidity to cut through fat rather than sit on top of it.

Every good grandmother had something in a jar for exactly this job, whether she called it a relish, a chutney or just the onion stuff. This is that jar, made properly and cooked slowly, because there is no shortcut to that colour.

Serve it with cheddar, blue and washed rind cheese, charcuterie, pork, roast lamb, burgers, pate, cold cuts and a toasted cheese sandwich.  Sensational on anything – really!

Try this Baked Camembert with Onion Marmalade:

Score the top of a whole camembert, sit it in a small dish and bake at 180C for fifteen minutes until it moves when you shake it. Spoon over three generous tablespoons of the marmalade and scatter over a few chopped walnuts and thyme leaves. Back in the oven for three minutes, then straight to the table with warm bread and no plans for the next hour.

250ml. Made in Australia from at least 95% Australian ingredients.

Put out a board. Let everyone help themselves.