Use the concentrated flavors in this condiment to complement meat and cheese dishes, or use it with appetizers and raw vegetable crudité. MAKES 3 CUPS
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 pounds red onions, thinly sliced, about 4 cups
• 2 red peppers, halved, cored and thinly sliced
• Juice and grated rind of one orange
• Juice and grated rind of one lemon
• 1/3 cup maple syrup
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon balm
• Salt and pepper, to taste
1. In a large, heavy saucepan, heat oil and butter over low heat. Add onions and peppers. Cover pan and gently cook for 30 minutes or until very soft. Remove cover, increase heat to medium and stir in orange juice and rind, lemon juice and rind, syrup and vinegar. Adjust heat until lightly simmering, and cook uncovered until thickened, about 15 minutes.
2. Stir in lemon balm, salt and pepper. Taste and adjust seasonings. Increase heat and cook another 2 minutes. Spoon hot marmalade into sterilized jars, seal and label. Sterilized, sealed jars keep up to 2 months.
Culinary herbalist, photographer, writer and lecturer Pat Crocker feeds her sweet tooth with locally made maple syrup. She is the author of several award-winning books including The Healing Herbs Cookbook.
Click here for the main article, Maple: A Staple from Tree to Table.