TOTAL TIME: 40 MINUTES + COOLING TIME
MAKES: APPROXIMATELY 350 G
100 g brown sugar
500 g red onion, thinly sliced
30 g dried cranberries
25 mL red wine vinegar
50 mL port
1 tsp dried thyme
1 tbsp olive oil
Heat oil in large saucepan over medium-low heat. Add onions and a pinch of salt. Cover with a lid and cook for 10 minutes, stirring occasionally.
After 10 minutes remove lid, add sugar, thyme and cranberries. Cover with lid and cook for a further 10 minutes.
Remove lid and add vinegar and port and turn heat up. Bring to a boil and cook uncovered until the liquid is nearly all evaporated and the onions are very soft. Remove from heat and allow to cool completely.
Store marmalade in a sterilised jar in a cool, dark place for up to 6 months. When opened, store in the fridge for up to 1 month.