Yummy with roast gammon and spiced peaches.
MAKES ABOUT 500 ML (2 C)
Preparation: 15 min
Cooking: about 40 min
• 4 sweet red onions, cut into rings
• 15 ml (1 T) olive oil
• 1 bay leaf
• 125 ml (½ c) water
• 5 ml (1 t) salt
• 250 ml (1 c) sugar
• 60 ml (¼ c) red wine vinegar
• 10 ml (2 t) finely grated fresh ginger
• 2-5 ml (½-1 t) chopped chili
Fry the onion in the oil until soft. Add the bay leaf and water and simmer until the water has evaporated. Add the salt, sugar and vinegar and simmer slowly for 30 minutes, stirring occasionally, until thick but not too sticky. Allow to cool and store in the fridge.