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Spicy Onion Jam

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  55 Minutes
  2 cups
Any type of onion will work for this chile-and-pomegranate-infused jam. Spread crostini with goat cheese and top with the spicy-sweet jam for a quick appetizer or tuck some into a steak taco. If you're a fan of spicy foods, use the full amount of ancho chiles.

Make Ahead Tip: Cover and refrigerate for up to 1 week.
RECIPE INGREDIENTS
2-4   dried ancho chiles, stemmed, seeded and broken into pieces
1 cup  pomegranate juice
2 tablespoons  extra-virgin olive oil
2 pounds  onions, thinly sliced (see Kitchen Tip)
1 tablespoon  brown sugar
1 tablespoon  distilled white vinegar
1/2 teaspoon  salt

Tip: Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.
Spicy Onion Jam Recipe at Cooking.com
DIRECTIONS
Place chiles in a small dry saucepan over medium heat. Cook, stirring occasionally, until fragrant, about 2 minutes. Add pomegranate juice and bring to a boil; cover and remove from the heat. Let stand for 20 minutes. Transfer to a food processor or blender and puree until smooth.


Meanwhile, heat oil in a large skillet over medium-high heat. Reduce heat to medium-low, add onions and cook until very soft and lightly browned, about 30 minutes. Add sugar and vinegar and cook until the sugar dissolves, about 1 minute. Increase heat to medium; add the chile puree and cook, stirring occasionally, until thickened, about 4 minutes. Stir in salt.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Nutrition Facts per Serving
Yield:   2 cups
Calories: 20
Fat. Total: 1g
% Cal. from Fat: 45%
Carbohydrates, Total: 3g
Sodium: 38mg
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