Delia’s Ginger Marmalade is made with onions, olive oil, rosemary, dry white wine, white wine vinegar, soft dark brown sugar, freshly grated ginger, salt, and black pepper. This delicious ginger marmalade recipe creates a flavorful condiment that takes about 1 hour and 25 minutes to prepare and can serve up to 6 people.
Delia Ginger Marmalade Ingredients
- 1 rounded dessertspoon freshly grated ginger (about 1 tablespoon)
- 12 oz (350 g) onions
- 2 tablespoons olive oil
- 3 rosemary sprigs
- 8 fl oz (225 ml) dry white wine
- 3 tablespoons white wine vinegar
- 2 level tablespoons soft dark brown sugar (about 2 tablespoons packed)
- Salt and black pepper
How To Make Delia Ginger Marmalade
- Prepare Onions: Peel and slice the onions into ¼ inch (5 mm) rings. Cut large rings in half.
- Cook Onions: Heat olive oil in a medium saucepan. Add onions and rosemary. Cook, stirring, until onions are golden and a bit brown at the edges, about 10 minutes.
- Add Liquids and Sugar: Add white wine, white wine vinegar, brown sugar, and grated ginger. Stir and bring to a simmer.
- Simmer: Add salt and pepper. Reduce heat to low and cook gently for 1¼ hours, until most of the liquid has gone.
- Finish and Serve: Take out the rosemary. Pour the marmalade into a serving bowl and serve warm.
Recipe Tips
- Slice Onions Evenly: Cut onions into ¼ inch (5 mm) rings so they cook at the same rate.
- Watch the Heat: Cook onions on medium heat to avoid burning. They should turn golden brown, not dark.
- Stir Often: Keep stirring the onions to cook them evenly and prevent sticking.
- Simmer: Cook on low heat to let the flavors blend and the liquid reduce slowly.
- Remove Rosemary: Take out the rosemary sprigs before serving. They are only for flavor, not for eating.
What To Serve With Ginger Marmalade?
This sweet ginger marmalade pairs well with toast, fresh cheese, yogurt, or scones. It can also be served alongside grilled meats or roasted vegetables or as a topping for crackers for a tasty breakfast or light snack.
How To Store Leftovers Ginger Marmalade?
- Refrigerate: Let the leftover ginger marmalade cool to room temperature. Transfer it to an airtight container and store it in the fridge. It will keep for up to 2 weeks.
- Freeze: Ginger marmalade can be frozen. Once cooled, place it in a freezer-safe container. It will keep for up to 3 months. To use, thaw it in the fridge overnight before serving.
How To Reheat Leftovers Ginger Marmalade?
- In The Oven: Preheat the oven to 350°F (175°C). Place the marmalade in an oven-safe dish and cover it with foil. Heat for about 10-15 minutes, stirring halfway through.
- In The Microwave: Transfer the marmalade to a microwave-safe bowl. Heat on high for 30-second intervals, stirring each time, until it’s heated through.
- On The Stove: Heat the marmalade in a small saucepan over low heat for about 5-10 minutes, stirring occasionally, until it’s warmed through.
Delia Ginger Marmalade Nutrition Facts
Serving Size: 1 tablespoon (approx. 20 g)
- Calories: 50
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 30mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 12g
- Protein: 0g
Try More Delia Smith Recipes:
- Delia Pork And Apricot Casserole
- Delia Smith Salmon Lasagne
- Delia Smith Normandy Chicken
- Delia Smith Roasted Potatoes
Delia Ginger Marmalade Recipe
Description
Delia’s Ginger Marmalade is made with onions, olive oil, rosemary, dry white wine, white wine vinegar, soft dark brown sugar, freshly grated ginger, salt, and black pepper. This delicious ginger marmalade recipe creates a flavorful condiment that takes about 1 hour and 25 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare Onions: Peel and slice the onions into ¼ inch (5 mm) rings. Cut large rings in half.
- Cook Onions: Heat olive oil in a medium saucepan. Add onions and rosemary. Cook, stirring, until onions are golden and a bit brown at the edges, about 10 minutes.
- Add Liquids and Sugar: Add white wine, white wine vinegar, brown sugar, and grated ginger. Stir and bring to a simmer.
- Simmer: Add salt and pepper. Reduce heat to low and cook gently for 1¼ hours, until most of the liquid has gone.
- Finish and Serve: Take out the rosemary. Pour the marmalade into a serving bowl and serve warm.
Notes
- Slice Onions Evenly: Cut onions into ¼ inch (5 mm) rings so they cook at the same rate.
- Watch the Heat: Cook onions on medium heat to avoid burning. They should turn golden brown, not dark.
- Stir Often: Keep stirring the onions to cook them evenly and prevent sticking.
- Simmer: Cook on low heat to let the flavors blend and the liquid reduce slowly.
- Remove Rosemary: Take out the rosemary sprigs before serving. They are only for flavor, not for eating.
Delia Ginger Marmalade Recipe