Recipe: Rose and Cape Ruby onion marmalade from Owl's Rest
2kg red onion, sliced thinly
2 fennel bulbs, sliced thinly
1 bottle Cape ruby/muscadel or full cream sherry
250ml balsamic vinegar
200g treacle sugar
3 tablespoons quince jelly
100ml Owl’s rose cordial
2 tablespoons chopped thyme
• Place all the ingredients in a large saucepan and cook over low heat until the mixture becomes sticky.
• Leave to cool and refrigerate.
• Squeeze in the juice of 2 limes and mix before use.