I wish I had pictures of this over cheese. It is SO GOOD with some brie and toast or crackers. Preferably with the brie all warm and melty…
So, here we go.
After I had the blood orange marmalade bubbling away on the stove top, I started this recipe. It’s one of my own devising, meaning I did just what I do for most other recipes, I found some recipes as jumping off points (proportions, safety and such) and then just went off on my own tangent.
Let’s talk about onions.
For some reason, I got it into my head that I had to make something with oranges, coriander, and onions. I just knew that it’d all go really really well together.
So, I started by cutting up a red onion.
I find it’s easiest to just cut the thing in half first and then to peel it. Never cut off the root!
Then, you want to take about 2 T of coriander seeds and crush them with a mortar and pestle or in a spice grinder. But I like pounding them. A lot.
Finally, dump the oranges, the coriander, the onion, some sugar and salt, and a bit of water all into a sauce pot. Cook until it reaches the consistency that you like. Add a shake of hot chili peppers that have been ground up. Can in a water bath.
I’ll be honest, I live above 5,000 feet. I have a tendency to err on the side of over processing what I can. I think I processed this stuff for over 30 minutes. Probably a little overkill. But I want to be on the safe side.
This is just what I was hoping it would be. It’s amazing served over cheese. Preferably something warm and melty and on a cracker.
I’d show you a picture, but we ate all the cheese this ended up on top of before I could get a picture.
I ended up with 3 pint jars.