This lighter less sweet version of the normal Red Onion Marmalade makes a delicious accompaniment to cold meats, cheeses, healthy pate, or even BBQ’s, it’s really easy to make and keeps well in the fridge for 2 – 3 weeks.

Makes 3 x 8oz jars

4 red onions, or 6 small ones.

300ml chicken or vegetable stock

4tbs balsamic vinegar

2tbs powdered sweetener, I used Canderel

Method

Peel and thinly slice the red onions and place in a medium saucepan with the stock, balsamic vinegar, and powdered sweetener.

Bring to the boil, reduce the heat to low and simmer gently for 25 – 30 minutes until the onions are tender and nearly all the liquid has reduced.

Place the marmalade into sterilised jars and store in the fridge.