Red onion marmalade

Red onions and shallots don’t store as well as traditional white onions so make them last by turning them into a rich onion marmalade. It’s great with cheese or as an ingredient in a flan or making a tasty base for a pissaladiere. There are lots of recipes out there. We like this one from Riverford.

Ingredients

  • 3 tablespoons olive oil
  • 1 kg red onions, finely sliced
  • 150g light brown sugar
  • 150ml red wine vinegar
  • 125ml port (or red wine)
  • 2 tbsp balsamic vinegar
  • salt and pepper

Method

  1. Heat the oil in a large heavy-based pan. Add the onions and cook gently, stirring now and then, until very soft and caramelising. (This will be at least 30 mins.) Add 50g of the sugar and cook for another 15 minutes. Add the rest of the ingredients.
  2. Simmer on your lowest heat until the liquid has reduced and the onions are dark and sticky. This will depend on your pan – around 30-45 mins. You should be able to run a wooden spoon through and leave the pan clean underneath.
  3. Pot while hot into warm sterilised jars and seal with vinegar-proof lids. Store in a cool dry place and use within 3 months. Keep in the fridge once opened and use within a couple of weeks.

Rhubarb and orange sauce

This sauce is great on meringue, cake, fresh fruit, ice cream – pretty much anything. It stores well in the fridge and freezes perfectly.

Ingredients

  • 3 stems rhubarb
  • 75ml orange juice
  • 75ml sweet white wine
  • 50g sugar

Method

  1. Cut the rhubarb into 4-5cm lengths and place in an ovenproof dish or tray.
  2. Sprinkle with the sugar, orange juice and wine.
  3. Cover with foil and bake on a low heat for 20-25 mins until tender.
  4. Push the rhubarb and cooking juices through a sieve into a saucepan.
  5. Simmer to reduce to a single-cream consistency.

Rhubarb and vanilla jam

Makes about 5 x 340g jars. Note that you have to start this one the night before.

Ingredients

  • 1.2kg rhubarb, cut into 3cm chunks
  • 2 vanilla pods, split
  • 1 kg jam sugar
  • Juice of 1 orange

Method

  • In a large saucepan or preserving pan, layer the rhubarb and vanilla with the sugar. Pour the orange juice over the top and leave overnight.
  • Take the vanilla pods out, scrape the seeds and stir them and the pods back into the rhubarb, along with 120ml water. Gently warm, stirring until the sugar is dissolved.
  • Boil until the jam reaches setting point (test by putting a teaspoon of jam onto a chilled saucer. Leave it 30 seconds and prod it. It’s ready when it wrinkles.)
  • Skim any scum off the surface. Let it cool for 10 minutes then pour into warm sterilised jars.

Rosehip and apple jelly

Ingredients

  • 1kg windfall apples, peeled, trimmed and quartered
  • 450g firm, ripe rosehips
  • About 1.3kg preserving or granulated sugar, warmed

Method

  1. Place the quartered apples in a pan with just enough water to cover, then add 300ml more water. 
  2. Bring the mixture to the boil and cook gently until the apples soften and turn to pulp.
  3. Meanwhile, chop the rosehips coarsely. Add the rosehips to the pan with the apples and simmer for 10 minutes.
  4. Remove from the heat and leave to stand for 10 minutes.
  5. Pour the mixture into a scalded jelly bag over a non-metallic bowl and leave to drain overnight.
  6. Measure the juice into a preserving pan and bring to the boil. Add 400g warmed sugar for each 600ml of liquid. Stir until the sugar has completely dissolved. Boil until setting point (105C,220F)
  7. Pour the jelly into warm, sterilized jars and seal. Label and store when cool.

Rosehip syrup

Rose hips grow in abundance in our foraging hedge. Collect them in the autumn to make this vitamin-packed syrup.

Ingredients

  • 1 kg ripe rosehips, washed and picked over to remove any dead leaves or suchlike
  • 600g caster sugar, approximately
  • 1.25l water

Method

  1. Roughly chop the rosehips
  2. Bring the water to the boil and add the chopped rosehips. Simmer for 15 minutes, stirring occasionally.
  3. Take off the heat, cover, and leave for 30 minutes.
  4. Allow to drip through a jelly bag or muslin, ensuring that the seeds and hairs don’t get into the juice.
  5. Measure the rosehip juice into a saucepan. For every 500ml of juice, add 300g sugar. Heat gently, stirring to dissolve the sugar, and bring to the boil for 3 minutes, skimming off any scum.
  6. Allow to cool slightly, then pour into sterilized bottles and seal tightly. Refridgerate once opened and use within 4 months.

Runner bean chutney

Ingredients

  • 2 lb runner beans
  • 1lb 8oz onions
  • 1lb 14oz soft light brown sugar
  • 4oz sultanas
  • 1 1/4 pints (25 fl oz) vinegar
  • 2 tbspn cornflour
  • 1 tbpsn mustard
  • 1 tspn ground ginger
  • 1 tspn cayenne

Method

  1. De string the beans and slice, cook as normal
  2. Chop the onions into peanut-sized pieces and cook in the vinegar for 20 mins.
  3. Add the remaining ingredients and the beans to the onions and vinegar (mix the cornflour to a paste with a little cool vinegar before adding).
  4. Boil for about 15 mins, stirring as needed, until it has thickened.
  5. Turn off the heat and ladle into warm, sterilised jars.
  6. Screw the lids on tightly and leave to cool. Store in a cool place. Refrigerate after opening.