Marmalade goes great with any grilled sausage or meat. For grilled sausage, place on aPotato Roll, top with Vidalia Onion Marmalade and Creole Mustard, to taste.
- ½ Tablespoon mustard seeds
- 2½ Vidalia onions, medium diced or pulsed in food processor
- ¼ Cup apple cider vinegar
- ¼ Cup light brown sugar
- ⅛ Cup cane syrup (such as Steen’s)
Toast the mustard seeds in a dry pot over medium heat just until the seeds begin to dance and become slightly browned.
Add the remaining ingredients into the pot with the seeds. Cover the pot and raise the temperature to medium high. Allow the onions to sweat on the heat for approximately 20 minutes, stirring the pot a few times throughout.
After 20 minutes, remove the cover and continue to cook the ingredients on medium heat until most of the liquid is reduced and the onions are dark in color — approximately 45 minutes to one hour.
Marmalade can be stored for two weeks in the refrigerator and for three months in the freezer in an airtight container.
Here is a quick, easy and very tasty condiment that would be great as a grilled steak or burger topping. You can use it as a ready-made alternative to sauteed or caramelized onions.
- 2 whole Medium Yellow Onions
- 3 Tablespoons Butter
- 1 Tablespoon Sugar
- ½ cups Red Wine Vinegar
- 2 Tablespoons Molasses
- 1 Tablespoon Worcestershire Sauce
- ½ teaspoons Black Pepper
- ¼ teaspoons Ground Ancho Chile
Peel the onions then cut them in half from pole to pole.
Cut the halves into half-rings, keeping them together, then cut the half-rings into thirds. You should have about 3 1/2 cups.
Melt the butter in a medium sauce pan over medium-high heat.
Add the onions and cook them, stirring frequently, until they are just translucent (about five minutes).
Reduce the heat to medium, sprinkle the onions with the sugar and continue to cook them, stirring frequently, until they are just starting to brown (about five minutes).
Add the remaining ingredients and bring just barely to a boil.
Continue to cook, stirring frequently, until about 3/4 of the liquid has evaporated (about 8 minutes).
Reduce the heat to low, cover and cook another 10 minutes.
Remove from the heat, uncover and let cool.
Put the cooled marmalade in jars and refrigerate. It should easily keep for a week or two.
Bacon-and-Sweet Onion Jam Recipe
We Southerners know our jams&mdashblueberry, strawberry, blackberry, fig&mdashif there&rsquos a succulent fruit or berry out there, you know we&rsquove tried to make it into a jar of sweet, sticky jam. But there&rsquos another realm of jam, too. It walks the line between sweet and savory&mdashpractically dances on it&mdashand this jam genre includes one of our favorite jam recipes ever. What&rsquos the flavor profile of this beguilingly salty-sweet jam, you ask? Bacon and sweet onion. Ok, stick with us here. This bacon jam is the perfect condiment for a savory breakfast. It&rsquos a fantastic spread for fluffy biscuits and even fresh waffles or pancakes. Don&rsquot believe us? Gather the ingredients and follow our bacon jam recipe. You&rsquoll need a few, including Applewood-smoked bacon, butter, sweet onions, shallots, balsamic vinegar, brown sugar, and kosher salt, plus some chopped fresh chives and thyme. Follow the method, and you&rsquoll find yourself with jars full of this fragrant, jammy delicacy. Bacon and sweet onion: A match made in heaven.
Place 4 boneless chicken breast in pan and pour the 2 jars of Peach Salsa evenly over the chicken. Let marinate overnight in refrigerator. Grill over medium heat, turning occasionally until done.
Sweet Potato Butter and Bacon Dip
1 8 oz. block cream cheese
1 jar of Prissy’s Sweet Potato Butter
1/2 lb. bacon crumbled
1 cup toasted and chopped pecans
2 green onions, chopped
In a medium dish, spread softened cream cheese. Layer about 1/2 jar of the sweet potato, the crumbled bacon, pecans and green onions. That’s it! Serve with chips or crackers.
Roasted Pork Tenderloin with Fig Sauce
1 20 ounce pork tenderloin, cleaned of skin and halved.
2 tablespoons of canola oil
Fine grain salt and freshly ground pepper
1 tablespoon of butter
6 tablespoons of Prissy’s Fig Preserves
3 tablespoons of balsamic vinegar
1/3 cup of chicken stock
Preheat oven to 400 degrees. Season the pork with salt and pepper. Heat a large saute pan over medium heat. When hot add the canola oil and the tenderloin. Sear off on all sides 2 minutes per side. Remove from heat and place on a wire rack placed over a cookie sheet. Place in a preheated oven for 25 minutes.
Heat the butter in a medium saute pan until melted. Add fig preserves and heat through. Add the balsamic vinegar and stock to the same pan. Bring the mixture to a boil and simmer for 4 to 5 minutes until the sauce has reduced and thickened.
Remove pork from the oven and allow to rest for 5 minutes. Slice the pork and place on a platter. Pour the fig sauce over and around the pork. Garnish with fresh fig slices, if desired and serve with mashed potatoes and vegetable medley.
Salmon with Peach Grilling Sauce or Vidalia Onion BBQ Sauce
1. Brush the salmon on all sides with the olive oil and season with salt and pepper.
2. Place the fish on the grill and cook for about 2 minutes then turn the fish 45 degrees and cook for an additional 2 minutes. Turn the fish over and cook for an additional 2 minutes or until cooked through to the desired degree of doneness.
3. During the last few minutes of cooking, brush the fish with the reserved Peach Grilling Sauce or Vidalia Onion BBQ sauce.
Southern Baked Chicken and Spinach Stuffing
3 Tbsp. pecan flavored syrup (or you can use Maple Syrup)
2 Tbsp. Prissy’s Peach Preserves
1/2 Tsp. Worcestershire sauce
2 bone-in-skin on chicken breasts (1 lb)
1/4 Tsp. salt
4 squares frozen home-style or buttermilk waffles (from 12 oz. bag)
1 Tbsp. butter
1 medium Vidalia Onion chopped (1/2 cup)
1/4 Cup chicken broth
1/2 Tsp. poultry seasoning
1/2 Tsp. chopped fresh sage leaves
1 Tbsp. beaten egg whites
1 Box (9oz.) frozen spinach, thawed, drained (about 1 cup)
1 Tbsp. chopped pecans
1. Heat oven to 350 degrees. Spray 9 in. glass pie plate or 8 in. square pan with no stick cooking spray. In small bowl, mix syrup, preserves, and Worcestershire sauce. Place chicken, skin side up, in pie plate sprinkle with salt and pepper. Spoon syrup mixture over chicken.
2. Bake uncovered 40 to 45 minutes. Meantime, toast waffles until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4 inch cubes set aside. Spray 1-qt. casserole with no stick cooking spray. In 10 inch nonstick skillet, melt butter over medium heat. Add onions, cook and stir about 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat, cool 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top.
3. 20 minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170 degree) and stuffing is hot. Spoon remaining syrup mixture in pie plate over chicken. Serve chicken with stuffing.
Prep time 35 minutes
Ready in 1 hour
Makes 2 servings
Fig Preserve Cake
1 cup of Prissy’s Fig Preserves
1 cup buttermilk
1 tbsp. vanilla
2/3 cup nuts (chopped)
8 oz. raisins (optional)
1 1/2 cup sugar
1 cup olive oil
2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
After all three stages are done, mix all ingredients together. Bake at 350 degrees in a 10″ tube pan for 1 hr. – 15 min.
-Thanks to Edith E. Reynolds of Las Vegas, NV for this recipe.
Prissy’s Garlic Vinaigrette with Olive Oil
Slice each of the above vegetables and layer in serving dish or bowl. Pour Vinaigrette over vegetables. Refrigerate until cool and serve.
Prissy’s Vidalia Onion and Orange Hot Sauce
Mix all of the above ingredients and spread on toasted sour dough bread.
Red and green peppers diced
Prissy’s Vidalia Onion and Peppercorn Dressing
Mix all ingredients and serve with crackers or spread on your favorite bread.
Other Uses With Prissy’s Products:
- Use Apricot Jam as a glaze for meats.
- Pour honey, Crushed Peach Dessert topping or Amaretto Chocolate Topping over frozen yogurt, cheesecake or pound cake.
- Spread Orange Marmalade over meatloaf for a sweet glaze.
- Use Prissy’s Vidalia Onion and Poppy Seed Dressing instead of BBQ Sauce when grilling meat.
- Pour Vidalia Onion and Summer Tomato Dressing over meatloaf or add to your meatloaf recipe.
- Instead of mayonnaise, add Vidalia Onion and Peppercorn Dressing or Creamy Vidalia Onion Dressing to cole slaw, macaroni salad or potato salad. is wonderful on fruit salad. makes a delicious dip for fried onion rings.
- Melt the Vidalia Onion Jelly or Garlic Jelly and use it as a spicy sauce.
- For all meats, mix the Vidalia Onion Jelly or the Jalapeno Pepper Jelly with mustard for a hot and tangy glaze.
- Season spaghetti sauce with Garlic Jelly.
- Serve any of the Prissy’s Pepper Jellies with cream cheese and crackers for a delicious appetizer or snack.
- Use Georgia Peach Chutney as a healthy accompaniment to baked or roasted meats.
- Blend Peach Chutney with ground beef for sweet and sour meatballs.
- Blend Mint Jelly with marshmallow cream for a delicious fruit dip or parfait mix.
- Spread Vidalia Onion and Peach Salsa on ham and bake.
- Add 1/2 tsp. of Vidalia Onion and Peach Hot Sauce to potato salad for a spicy change. is great as a dip for pretzels and chicken fingers.
- Use Razzy Raspberry Dipping Sauce as a ham glaze. is excellent with fish and poultry recipes.
- Jalapeno Mustard makes a spicy addition to deviled eggs.
- Add mild Chow Chow to your favorite vegetables, especially peas and corn.
Nutritional Info Available Upon Request. Please Email Us Your Request.
- Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Whisk next 5 ingredients in small bowl to blend. Sprinkle pork chops with salt and pepper. Brush generous 1 tablespoon glaze on each side of pork chops. Place chops on prepared baking sheet. Bake until thermometer inserted into center registers 150°F, about 20 minutes. Serve with warm Spiced Onion Marmalade.
I too did as kdbell and bbq⟭ a 3.5 pound pork tenderloin indirect in my big old webber kettle. Be sure to use coal spreaders and center the meat over the pan of water under your grill. Don't lift the lid for the first 2o minuets, thewn turn. With a full stack of charcole coming from your charcole chimney pre-heater ( about 63 charcoles)I topped the meat with a vidial onion mash on added some wine soaked cherry wood chips 34 minuets in to the cooking process) This method produced perfectly cooked meat at about an hour in a 328 f webber. Enjoy.
I doubled the amount of molasses in the glaze and used a 3 pound pork tenderloin instead of chops. It was perfection. I made it for a special occasion and everyone loved it. I topped it with the onion marmalade (used vidalia onions), and it was a huge hit. Be careful not to over cook pork, perhaps that was the cause of previously negative comments.
We had high hopes for this recipe, but it smelled better than it tasted. It wasn't that good, even for a Wednesday night dinner. The only thing good about this meal is that it was quick to cook, about 30 minutes. We served it with the equally disappointing onion relish.
I'm glad I decided to try this in spite of some of the negative opinions. It turned out to be one of the best pork dishes I've ever had, which is saying a lot, because I don't particularly care for pork. We did pour off excess oil from the marmalade. Even though the glaze seemed kind of blah before cooking, the flavor really came out. Simple, elegant and quick (although we had to cook the meat about 30 min.). The pork was tender and juicy, not dry, and the dish has a lot of interesting flavors. In my opinion, needs to be served with something simple, because the tastes are strong.
This recipe is not worth the effort, in fact, this dish is so bad that eating these pork chops could almost make a person want to switch to a vegetarian lifestyle immediately!! I cannot imagine that someone would actually go into a restaurant and request this dish!!
This was decent. It didn't rock my world. We haven't talked about it since I made it and aren't desperate to taste it again. But it was a satisfying albeit not memorable dish. Who knows, maybe I'll make it again one day if the mood hits.
This was okay. surprisingly, we didn't care for the marmalade. The pork was okay.. would probably make the pork chops again (with the glaze) but not the marmalade. I didn't have any problem with the glaze falling off.. just didn't care for the flavor of the marmalade.
My family loved this! It's one of the best pork recipes I've found and I can't wait to try the marmalade on other meats. Some of the more negative reviews suprised me. I had no problem with the glaze "falling off" or anything like that. It was easy to make and tasted delicious!
Great recipe. The onion marmalade was wonderful, but I will use less oil next time I make this dish. I tried some of the leftover onion marmalade on some baked ham slices and liked it even better on this than I did on the pork chops. Will definitely make this again. This marmalade will most certainly be added to my menu file as a general meat glaze.
Wonderful dish--the marmalade is what makes this exceptional its worth the extra time. The chops are quick and extra easy to make. I served this with baked sweet potatoes, fresh creamed corn and baby lima beans--a feast!
I used pork tenderlion and basted the pork every 15 minutes for 45 minutes. Then, turned off the oven and let it sit in the oven for 15 minutes longer. It was perfect. I love the spiced onion marmalade, it is exceptional. However when I make this recipe again I will use my favorite pork recipe, GRILLED GARLIC LIME PORK TENDERLOIN Gourmet September 1995, it also has an onion marmalade but I think I prefer the spiced onion marmalade. I have made the grilled pork for numerous dinner parties and I am always asked for the recipe. I can't wait to try this new combination. Also I thought the glazed for the pork chops makes a great cocktail sauce for boiled shrimp! Try it.
This recipe is fast and you can't fail with it. To point, I used regular yellow onions and red wine vinegar. No tomatoe paste on the shelf, so I reduced the brown sugar and used catsup. Everyone raved about it still. After clearing the table I realized that I had overlooked the garlic and everyone agreed that it was still the finest meal they have had in awhile. I also used dark molasses instead of the light.
Use more garlic, a good red wine instead of bourbon, and dark molasses instead of light--excellent glaze, but use it as a marinade overnight as well to get better flavor. I would use it on a tenderloin roast, not on chops again--baking the chops as in this recipe was a mistake as they got severely dried out even in the time specified. Let me also add that the onion mixture to go with this is _horrible_ and I will never make it again.
This recipe was so-so. My glaze slid right off the pork chops during baking. The Spiced Onion Marmalade perked up the chops a bit if I make the onions again, I will add less oil and play around with the spices.
My husband really liked this recipe. I was surprised when he liked the marmalade so much. He is a meat and potato sort of guy. I loved it too, and it was easy to make.
This was absolutely scrumptious! The Glazed Pork Chops were very good, but the Spiced Onion Marmalade was to die for.
I made this outside on the grill instead of the oven. It was outstanding! The onion marmalade was a great compliment, and very easy to make.
This was an excellent recipe and fairly easy to make. I turned the chops once while baking even though the recipe didn't say to turn them. The marmalade was really, really good. I plan to try both the glaze and the marmalade with a pork tenderloin.
To Ischoff: Click on Spiced Onion Marmelade in the recipe to obtain the recipe.
- 1/4 cup extra-virgin olive oil
- 3 large sweet onions, cut into 1/4-inch dice
- 2 parsley sprigs
- 2 bay leaves
- 1 rosemary sprig
- 1 cup sugar
- 3/4 cup white balsamic vinegar
In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes. Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
Three Onion Jam Recipes
I’ve been doing a lot of canning since April, taking advantage of all the seasonal fruits and vegetables and filling my larder. After a large batch of fruit jam-making, I decided I wanted to balance things out by adding some savory jam, and I got the idea to experiment with onion jam. I found three recipes that looked really good, but I could not narrow it down to just one, so I decided to just make all three!
Here are the three onion jam recipes I made:
- – from Serious Eats. Notes: This jam is a mix of sweet and sour and herb-y. It might seem like a lot of onions (10 cups of sliced onions!) but remember, they’ll soften and shrink when cooked. This recipe filled four jars. Also, I mis-read the recipe. It calls for six sprigs of rosemary. I did not read the recipe all the way through and I stripped the leaves off the rosemary, only to discover that I was supposed to leave the leaves on the stems and fish them out at the end! So now my confiturra has chewy rosemary leaves in it. That’s OK, I can spit them out, but I will keep this batch for myself and make another batch to give out as gifts. This one is really good – it filled the house with a wonderful scent and I kept snitching spoonfuls here and there while it was cooking. Oh – and they mean it when they say “keep stirring” in Step 5. – from Coconut & Lime. Notes: The sweetest of the three. This jam is good, but it is my least favorite of the three. I’m not sure what I did wrong, but the onions didn’t turn brown after cooking in the brown sugar for 30 minutes like the recipe says, and my batch is a lot paler in color than the photograph on the recipe. I feel like it’s missing something, but it’s still good. I got two jars out of this batch. – from Food & Wine. Notes: The most savory of the three recipes. I think this one is my favorite of the three! I had to really restrain myself from eating any while it was cooking because this recipe is so small – it filled one jar. It contains red wine, red wine vinegar, and grenadine, and has a claret color. I’d definitely like to make more batches of this.
I couldn’t find vidalia onions here in San Francisco, so I just used Walla Walla and Maui onions.
Vidalia Onion Marmalade - Recipes
This delectable condiment compliments the sweet, crunchy character of the Walla Walla Sweet onion. Because the marmalade is not cooked very long, the onions retain a gentle crunch, which provides a nice contrast to the tangy-sweet, shimmering jelly.It&aposs delicious over cream cheese or brie as an hors d&aposoeuvre, and as a condiment for pork or grilled chicken. Whisk a little into sour cream to use as a dip for crackers, bagel chips or pretzels.
About 2 1/2 pounds Walla Walla onions (or other sweet onion, such as Vidalia)
1 tablespoon finely minced fresh garlic
2 teaspoons rubbed sage (optional)
1/2 teaspoon ground white pepper
1/2 teaspoon yellow mustard seeds
Heaping 1/4 teaspoon crushed red pepper flakes
1/2 cup firmly packed light brown sugar
1 1.75-ounce box Sure Jell For Lower Sugar Recipes (see note)
1 teaspoon butter, margarine or vegetable oil
Wash 7 half-pint canning jars and keep hot until needed. Prepare 2-piece canning lids as manufacturer directs.
Peel the onions. To create strips that are about 1/4 inch thick and about 1 1/2 inches long, cut each onion into quarters lengthwise, from stem through the root end. Then cut crosswise down through each quarter chunk about every 1/4 inch. Cut enough onion to measure 7 cups. Place the prepared onions in a 6- to 8-quart heavy-bottomed pot. Stir in the apple juice, red wine vinegar, garlic, sage, salt, white pepper, mustard seeds and red pepper flakes, and mix thoroughly.
Measure the granulated sugar into a bowl, then remove 1/4 cup and set aside in a small bowl. To the larger amount of granulated sugar, add the brown sugar and mix. To the 1/4 cup of granulated sugar, stir in the pectin. Stir the pectin-sugar mixture into the onion mixture in the pot. Add the butter (the fat reduces foaming). Place the pot over high heat bring the mixture to a full rolling boil, stirring constantly. Immediately stir in the remaining sugar mixture. Bring the mixture to a full rolling boil and then boil for exactly 5 minutes, stirring constantly. Remove from heat skim off foam if necessary.
Ladle the hot marmalade into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lids. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet 20 minutes above 6,000 feet). Remove and let cool overnight on the counter without disturbing the jars.
Alternatively, omit the boiling-water processing and simply store the jars in the refrigerator.
Note: This commercially prepared pectin used to be called "Sure-Jell Light" fruit pectin. It&aposs designed to be used with recipes that contain at least 25 percent less sugar than is required with other fruit pectin products.
Poached Vidalia Onions with Foie Gras and Marmalade
Vidalia onion marmalade — sweetened with sugar and honey — tops seared fois gras on a bed of Vidalia onion confit. The flavors blend beautifully balsamic vinegar, drizzled on at the last minute, adds its own very compatible flavor note.
- Vidalia Onion - 1 large, peeled and diced
- Chives - 1 bunch, sliced
- Sugar - 1⁄4 cup
- Honey - 1⁄4 cup
- Onion Confit
- Vidalia Onions - 4, peeled and sliced in
- Rice Wine Vinegar - 1⁄2 cup
- Olive Oil - 1⁄4 cup
- Juice of 1 lemon
- Salt and pepper to taste
- Pinch of saffron
- Foie Gras
- Foie gras Portions - 4, 4-ounce, 1-inch thick, vein removed
- Salt and pepper to taste
- Chives - 1 tablespoon, sliced
- Balsamic Vinegar - 1⁄4 cup
To make the marmalade: In a medium saucepan combine the onion, chives, sugar, and honey and bring to a simmer over medium-high heat. Simmer, stirring occasionally, for 15 minutes or until the contents combine into a thick marmalade.
To make the onion confit: Preheat the oven to 350 F. Place the sliced onions in a small roasting pan. Add the rice wine vinegar, olive oil, and lemon juice. Cook the mixture in the oven, stirring occasionally, for about 15 minutes or until the onion is very soft and almost all the liquid has evaporated. Stir in the salt, pepper, and saffron, and cook for 1 minute. Remove from the oven and set aside. The confit may be made one day in advance, covered and chilled, and reheated as needed.
To prepare the foie gras: Season the foie gras with salt, pepper, and chives. Preheat a medium dry skillet over high heat. Cook the foie gras for about 15 seconds on each side. Immediately remove from the heat and set aside.
To assemble: Place 2 tablespoons of the onion confit in the center of the plate. Top with 1 piece of foie gras and 1 tablespoon of marmalade. Drizzle 1 tablespoon of balsamic vinegar around the plate.
Sweet Vidalia Onion Jam
Makes about four 4-ounce jars
3 pounds finely chopped Vidalia (or any sweet variety) onion
2 teaspoons lemon zest
3/4 cup balsamic vinegar
1 cup organic sugar or honey granules
Rub oil inside a 4-quart or larger slow cooker. Add onions and cook on HIGH for 4 hours, or until cooked down. Stir in lemon zest, balsamic vinegar and organic sugar or honey granules. Cook another 2-3 hours on HIGH.
At this point, you can use the onion jam immediately, refrigerate it for use within a week, or can it to preserve your jam.
To can: Prepare water bath canner, jars and lids.
Pour hot jam into hot jars. Leave 1/4-inch headspace. Seal and process in boiling water bath canner for 10 minutes. Remove jars, cool and store.
Watch the video: Μαρμελάδα δαμάσκηνο Plum jam english subtitles (December 2021).