Onion, orange & coriander confit Recipe

Onion, orange & coriander confit

Transform an abundant batch of onions into this more-ish preserve to serve with cheese or cold meats, or stir into casseroles and sauces. Given a couple of weeks to develop its flavours, this confit makes for a fabulous edible gift. - by Chantal Walsh

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Ingredients

1 kg onions

1 large orange

2 tbsp olive oil

50 g butter

1 tbsp coriander seeds, coarsely crushed

1 tsp black peppercorns, coarsely crushed

2 tsp sea salt

140 g light muscovado sugar

150 ml red wine vinegar

2 tbsp balsamic vinegar

Thinly slice the onions (use the slicing blade of the food processor if you have one). Thinly slice the oranges, then cut each slice into quarters.
Heat the oil and butter in a pan. Add the coriander seeds and peppercorns and fry until they start to smell fragrant. Add the onions and gently fry, stirring, until they start to colour, about 10 mins. Add the oranges and salt, cover then gently cook for 30 mins.
Add the sugar and vinegars and gently cook, uncovered, for a further 30 mins, stirring from time to time, until the confit is thick. Meanwhile, sterilise your jars then wash them in hot soapy water and rinse well. Boil the lids, which must be vinegar-proof, for 5 mins and leave to dry. Place the jars upright in a roasting tin and put in the oven at 160C/140C fan for 15 mins.
Remove the jars and set on a board. Fill with the onion confit and screw on the lids. Label and store in a cool, dry place for 2 weeks to allow the flavours to develop. Will keep for up to six months.