condiment
Red Onion Jam
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Prep
10 minutes
Cook
25–30 minutes
Total
40 min
Serves
yields about 400 ml
Dark, sweet, and a little sharp from the port, this red onion jam cooks down slowly until the onion turns soft and the liquid almost disappears. The serrano adds just enough heat to keep it from reading like straight jam.
Ingredients
- 1 red onion, very finely diced
- 1 tsp garlic, minced
- 1 serrano chile, minced
- 480 ml (2 cups) red port
- 120 ml (1/2 cup) agave syrup
Instructions
- 1Combine all ingredients in a saucepan over low heat.
- 2Simmer uncovered, stirring occasionally, until the liquid has reduced by about one-third and the mixture is thick and jammy.
- 3Cool before transferring to a container. Store refrigerated.
Cook's Note
Keep the heat low the whole time. High heat will cook off the port too fast before the onion gets soft, and the jam will taste sharp instead of mellow.
Best Served With
Oysters, cheese boards, grilled proteins, or anywhere you want something sweet and sharp.
Why This Recipe Works
Red port has enough sweetness and body that it thickens into a glaze-like consistency as it reduces. Cooking everything together from the start lets the onion soak up the port while it softens, so the flavor goes all the way through.
Make It Yours
- Swap agave for honey for a slightly different sweetness.
- Add a small pinch of dried thyme or a strip of orange zest while simmering.
Leftover Strategy
Keeps refrigerated for up to 2 weeks in a sealed container.
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Pairing
Works as part of a cheese course, pairings depend on the cheese.