• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • Shop
    • Gift Guides
    • Shop
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
Home » Vegan Recipes » Recipe: Red Onion & Merlot Marmalade

Recipe: Red Onion & Merlot Marmalade

November 26, 2016

Red Onion & Merlot Marmalade
Jump to Recipe Print Recipe

There’s nothing lovelier than a homemade gift, and edible presents are the best of the lot.  I made a few jars of red onion marmalade many years ago, and one particular recipient has dropped very un-subtle hints every year since, wondering when the next batch might be appearing…. so here it is, along with a recipe for you to make your own.

Red Onion & Merlot Marmalade

This lovely condiment is a bit like a fairly sweet chutney.  It is such a handy thing to have in the fridge, and works really well in all sorts of dishes – I’ve photographed it here in little canapés with a little circle of toast and dollop of hummus, but it is also great in sandwiches and wraps (like a chutney), served with veggie sausages and mash, as a pizza topping, or even stirred through some instant veggie gravy to give it an extra special twist.

What will you do with yours?

Red Onion & Merlot Marmalade

Red Onion & Merlot Marmalade

Red Onion & Merlot Marmalade

Kate Ford | The Veg Space
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Preserves
Servings 2 large or 3 small jars

Ingredients
  

  • 1 kg red onions
  • 75 g dairy-free margarine
  • 75 g caster sugar
  • 8 sprigs fresh thyme
  • 500 ml merlot (or other red wine - check it is vegan)
  • 150 ml red wine vinegar
  • 2 tbsp balsamic vinegar

Instructions
 

  • Peel the onions and slice them as finely as possible.
  • Heat the margarine in a large saucepan or heavy-bottomed pan, then add the onions and sugar, then strip the leaves from the thyme, adding them to the pan as you go. Season well with salt and black pepper. Cook over a low heat for about half an hour, until the onions are completely soft.
  • Add the red wine and both vinegars, then continue to cook for a further 20 minutes until the mixture has turned thick and syrupy.
  • Remove from the heat, then when the mixture has cooled, spoon into clean, sterilised jars. The marmalade will keep in the fridge for up to 3 months.
Tried this recipe?Let us know how it was!

 

tower-pinFor more edible Christmas gifts, take a look at:

Figgy Christmas Chutney

Figgy Christmas Chutney

Beetroot & Chilli Ketchup

Beetroot & Chilli Ketchup

Valentine Shortbread Sweethearts (Vegan)

Shortbread Sweethearts (Vegan)

Ultimate Vegan Christmas Cake

Ultimate Vegan Christmas Cake

 

You might also enjoy....

  • Recipe: Vegan CustardRecipe: Vegan Custard
  • Recipe: Ultimate Vegan Sticky Toffee PuddingRecipe: Ultimate Vegan Sticky Toffee Pudding
  • Recipe: Jammy Vegan BiscuitsRecipe: Jammy Vegan Biscuits
  • Recipe: Vegan Yule Log with Chestnut ButtercreamRecipe: Vegan Yule Log with Chestnut Buttercream
  • Recipe: Vegan Christmas PieRecipe: Vegan Christmas Pie
  • Recipe: Vegan Christmas Filo Wreath with creamy leeksRecipe: Vegan Christmas Filo Wreath with creamy leeks

Filed Under: Preserves, Vegan Finger Food, Vegan Recipes Tagged With: christmas

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Choclette says

    November 27, 2016 at 8:37 pm

    Using Merlot is a fab idea. I bet it makes the onion marmalade even more rich and delicious. It’s a fab colour too. I use it in just the same way as chutney.

    Reply
  2. Becca @ Amuse Your Bouche says

    November 28, 2016 at 10:19 am

    This would make such a fabulous Christmas present – homemade is always best. Looks yummy!

    Reply
  3. Rebecca @ Strength and Sunshine says

    November 28, 2016 at 11:52 am

    That is one perfect fancy holiday appetizer to have out for the family and friends!

    Reply
  4. Laura Bradley says

    December 6, 2017 at 3:44 pm

    What size of jars do you mean when you say ‘large’ and ‘small’. I want to make this for christmas and want to make sure I make enought!

    Reply
    • thevegspace says

      December 6, 2017 at 10:10 pm

      Hi Laura, I just used old jam jars so not sure exactly what size they were, but I would call say a pasta sauce jar ‘large’ and a fairly small jar of jam ‘small’. Sorry not to be more precise! Kate x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe.
Sign up to get new recipes by email

Privacy Policy

Popular Recipes

Vegan Victoria Sponge
Vegan Moussaka
Vegan Carrot Cake

Footer

About Kate

Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

Recent Posts

  • Recipe: Yellow Split Pea Soup
  • Recipe: Vegan Pesto
  • Recipe: Vegan Waffles
  • Recipe: Vegan Soda Bread
  • Recipe: Vegan Mushroom Soup with porcini & thyme

PRIVACY

Click here to read our privacy policy

Copyright © 2021 Kate Ford @ The Veg Space| All Rights Reserved | Privacy Policy

This website uses cookies
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.