- 1 pound [454 g] red onions
- 2 oranges
- 1 [1- inch / 2.5 cm] piece fresh gingerroot
- 175 g [6 1/8 ounces] vacuum-packed cooked beetroot
- 4 tablespoons [60 mL] oil
- 310 mL [1 1/4 cups] red wine
- 1 1/2 leveled teaspoon [7.5 mL] light soft brown sugar
- 200 mL [3/4 cup + 2 teaspoons] Port
- Salt and freshly ground black pepper, to taste
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- Peel then thinly slice red onions.
- Grate rind of 2 oranges; squeeze juice.
- Peel and grate gingerroot.
- Slice beetroot and remaining orange; set aside.
- Heat oil into a frying pan; add onion slices.
- Cook stirring until caramelized then leave to simmer slowly for 10 to 15 minutes, until soft.
- Bring to a boil and leave to boil over high heat to reduce the liquid to almost nothing.
- Add reserved grated orange rind and gingerroot, brown sugar and Port.
- Bring to a boil and leave to boil until syrupy.
- Add reserved beetroot and orange slices.
- Season to taste.
- Serve warm.
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