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Red Onion Jam with Cabernet Sauvignon and Bacon
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
20 servings
Marcos Santos
@marcosbistro37- Ingredients
- Recipe
- Red onion1 kg
- Lemon juice2 unit(s)
- Bacon150 g
- Cabernet Sauvignon wine150 ml
- Crystal sugar1 kg
- Apple2 unit(s)
- Industrial Pectin1 teaspoon
- Cut the onions into julienne cut and place in a pan over low heat, add the juice of two lemons and let the onion become translucent, stir occasionally.
- In another pan, fry the bacon and set aside.
- Cut the apples into 4 parts, remove the seeds and hit the blender, peel and all.
- Put the sugar in a bowl, add the beaten apples, also add the pectin and mix well.
- See if the onion is already translucent and if it is, put this sugar, apple and pectin base in the pan and mix well with the onions. Then add the fried bacon and 100 ml of the wine and stir some more.
- Leave the heat on high and keep stirring from time to time until you reach the jelly point, when you reach this point, turn off the heat and add the rest of the wine.
- While still hot, take a sterilized glass jar, put the jam, cover and leave it upside down to press the lid.
- Duration: 15 days in the refrigerator.
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Red Onion Jam with Cabernet Sauvignon and Bacon