Red Onions in Honey and Wine
This is a sweet, wet condiment. Good with beef.
Yield: 4 pint
Yield: 4 pint
Ingredients
- 2 lbs thickly-sliced red onion
- 2 tablespoons salt
- 1 c. honey
- 1½ cup water
- 1/2 cup red wine
Instructions
- Peel onions and slice thickly into a large bowl. Toss them in salt to allow it to permeate into the onion, and set aside.
- Meanwhile combine the honey, water and wine in a largish sauce pot (in case it boils over.) Bring to a boil, and lower immediately to a simmer until it reduces by half in volume -- about 30 minutes.
- Pack onions into 1/2 US pint US pint jars.
- Leave 1 inch headspace.
- Divvy hot sauce out among the jars, 1 inch headspace.
- If you can see you are going to be short of sauce, see Notes below.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs
- Processing time: Either size jar for 15 minutes.
Notes
Tip:
Using a stirring spoon made of wood (yes, wood has something about it)
can help prevent or reduce pot boil-overs of sugar syrups such as this
(and boiling pasta water).
You may need to DOUBLE the liquid. Be prepared. Make more in the microwave by zapping 2 parts honey to 1 part wine and 1 part water. (Be careful when you go to move or stir this after zapping in microwave, it may surge up on you.)
Instead of white wine, you could use sherry, or red wine.
The Ball Blue Book calls for red onion, but you can use white or red: it doesn't matter, the onion will turn white in the jar, anyway. You could also try regular onion, if you wanted a stronger / less sweet onion taste.
There's often more glaze than you need for one use: you can keep covered in fridge and use up within a few weeks. Don't brush directly from jar onto raw meat or fish or you will contaminate the jar, making it unsafe to keep in fridge for another use.
SAFETY NOTE: Do not attempt to waterbath this recipe, it must be pressure canned. The honey and the wine on their own are not enough to make this safe for canning; it's the high temperature of pressure canning that makes it safe.
You may need to DOUBLE the liquid. Be prepared. Make more in the microwave by zapping 2 parts honey to 1 part wine and 1 part water. (Be careful when you go to move or stir this after zapping in microwave, it may surge up on you.)
Instead of white wine, you could use sherry, or red wine.
The Ball Blue Book calls for red onion, but you can use white or red: it doesn't matter, the onion will turn white in the jar, anyway. You could also try regular onion, if you wanted a stronger / less sweet onion taste.
There's often more glaze than you need for one use: you can keep covered in fridge and use up within a few weeks. Don't brush directly from jar onto raw meat or fish or you will contaminate the jar, making it unsafe to keep in fridge for another use.
SAFETY NOTE: Do not attempt to waterbath this recipe, it must be pressure canned. The honey and the wine on their own are not enough to make this safe for canning; it's the high temperature of pressure canning that makes it safe.
Processing guidelines below are for weighted-gauge pressure canner.
See here for dial-gauge altitude adjustments.
| Jar Size | Time | 0 to 300 m (0 - 1000 feet) pressure | Above 300 m (1000 ft) pressure | |
|---|---|---|---|---|
| 1/4 litre (1/2 US pint) | 15 mins | 10 lbs | 15 lb | |
| 1/2 litre (1 US pint) | 15 mins | 10 lbs |
Comments