On the gift tag, suggest pairing this savoury marmalade with meats, such as pork, lamb or beef. Or serve with crackers and a creamy cheese. You need a mandoline to get paper-thin slices of onion.
- Portion size 750 servings
- Credits : Canadian Living Magazine: December 2004
With vegetable peeler, peel rind from orange in long strips. Scrape off white pith from rind; slice rind lengthwise into paper-thin strips.
In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool. Check that lids curve downward. Refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 24 mg
- Protein 0 g
- Calories 51.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 13 g
- Vitamin C 2.0