I've made my views on deli potato salad clear in a previous post, but to recap: ZZZZZZZ. Here's a little jar of happiness that will get you invited back every time - if for nothing else, just to see what amazing wonder you'll bring with you next, and best of all, won't break the bank!
Blueberry Onion Jam
Like most of my creations, this one came about from poor planning and good luck. Being a procrastinator and one of those people who hates the idea of having to go anywhere until I'm actually there and having an awesome time, I live in the twilight world of denial. I do nothing to prepare for an event then panic the day of and whip my family into a frenzy of idea-sessions and last minute peeling (I'm sure they love it).But, as it were, once again I found myself party-bound with no dish or "host(ess)" gift. A quick survey of the fridge and pantry left me with an inventory that included:
Extra virgin olive oil (EVOO to us from now on)
1 red onion, sliced
1 pint of fresh blueberries (though frozen would also do off-season)
1-2 Tbsp. sambal (or any hot sauce - or none - or any amount. I'm not here to tell you how to live your life, man.)
1/4 cup red wine
splash balsamic vinegar
salt and pepper to taste
1/2 tsp fresh, chopped thyme (optional)
1 mason jar or glass decorative jar, 250mL
1. In a large frying pan, heat EVOO over medium heat. Add sliced red onion , salt, and pepper and sauté until soft and golden, about 8-10 minutes.
2. Add sambal or hot sauce and continue cooking, about 3 minutes longer.
3. Add red wine and balsamic vinegar. Stir to combine.
4. Add blueberries and mix well. Cook until blueberries pop and take on the consistency of jam.
5. Add salt and pepper to taste (careful with the "to taste" bit though. Don't burn your tastebuds off before you get to the BBQ) and the chopped thyme.
6. Let cool and spoon into clean jar.
Without canning, will last about 7-10 days in the fridge. But let's get real...
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| Smoked gouda grilled cheese with blueberry onion jam |
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