Spicy Onion Jam

Name: Spicy Onion Jam
Total time: 55 min
Ingredients: 2-4 dried ancho chiles, stemmed, seeded and broken into pieces; 1 cup pomegranate juice; 2 tablespoons extra-virgin olive oil; 2 pounds onions, thinly sliced (see Kitchen Tip); 1 tablespoon brown sugar; 1 tablespoon distilled white vinegar; ½ teaspoon salt

2 Ratings
2 Reviews

Any type of onion will work for this chile-and-pomegranate-infused jam. Spread crostini with goat cheese and top with the spicy-sweet jam for a quick appetizer or tuck some into a steak taco. If you're a fan of spicy foods, use the full amount of ancho chiles.

EatingWell Test Kitchen

Source: EatingWell Magazine, May/June 2008

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Recipe Summary

total:

55 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

2-4 dried ancho chiles, stemmed, seeded and broken into pieces
1 cup pomegranate juice
2 tablespoons extra-virgin olive oil
2 pounds onions, thinly sliced (see Kitchen Tip)
1 tablespoon brown sugar
1 tablespoon distilled white vinegar
½ teaspoon salt

Directions

Step 1
Place chiles in a small dry saucepan over medium heat. Cook, stirring occasionally, until fragrant, about 2 minutes. Add pomegranate juice and bring to a boil; cover and remove from the heat. Let stand for 20 minutes. Transfer to a food processor or blender and puree until smooth.

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Step 2
Meanwhile, heat oil in a large skillet over medium-high heat. Reduce heat to medium-low, add onions and cook until very soft and lightly browned, about 30 minutes. Add sugar and vinegar and cook until the sugar dissolves, about 1 minute. Increase heat to medium;
Step 3
add the chile puree and cook, stirring occasionally, until thickened, about 4 minutes. Stir in salt.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

Nutrition Facts

Serving Size:

1 tablespoon

Per Serving:

20 calories; protein 0.3g; carbohydrates 2.8g; dietary fiber 0.4g; sugars 1.7g; fat 1g; saturated fat 0.1g; vitamin a iu 217.3IU; vitamin c 0.7mg; folate 2.5mcg; calcium 4.3mg; iron 0.2mg; magnesium 2.2mg; potassium 39.7mg; sodium 38.2mg.

Exchanges:

free food

2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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neomigniwisch

09/20/2021

This recipe was delicious :) I added apple cider vinegar instead of white .... and since I made it to go alongside tongue for my dinner party , I added french mustard to add another dimension of flavour to it Thank you very much for the recipe

EatingWell User

12/02/2010

This looked and sounded so good that I made a triple batch of it tie first time out. It was worth the extra time peeling and slicing all those onions. I will be giving this out as holiday gifts for sure. My first try with it was to have it on a baguette with goat cheese and the jam. Perfect! Oh... I could not find dried ancho chiles at my local market. So I used 2 teaspoons of achiote paste. Keep in mind this was with SIX pounds of onions, not two pounds. The result was a spice that was present but not too hot.

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Spicy Onion Jam

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Spicy Onion Jam

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Spicy Onion Jam

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Spicy Onion Jam