pounds white onions, chopped (5 cups)
cup cooking oil
8 ounce can crushed pineapple (juice pack)
cup cider vinegar or white wine vinegar
cup granulated sugar
cup packed brown sugar
- In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent overbrowning).
- Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet. Bring to boiling, stirring to dissolve sugars; reduce heat. Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
- Serve marmalade warm with cooked chicken or pork, or spread on toasted baguette slices. If desired, transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving. Makes 2-1/2 cups (twenty 2-tablespoon servings).
Nutrition Facts(Pineapple-Onion Marmalade)
- Per serving:
- 109 kcal cal.,
- 3 g fat
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 63 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 19 g sugar
- Percent Daily Values are based on a 2,000 calorie diet