- Prep Time
- 15 mins
- Total Time
- 50 mins
- Makes
- 2 cups (500 mL) jam
Ingredients
- 2 tbsp
- canola oil
- 30 mL
- 1
- large red onion, diced
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/2 cup
- each dry red wine, cranberry juice, honey and red wine vinegar
- 125 mL
- 1 cup
- blueberries
- 250 mL
- 2 tbsp
- chopped thyme
- 30 mL
- 1 tbsp
- balsamic vinegar
- 15 mL
Directions
Step 1
In a large skillet, heat oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions soften, 3 to 5 min. Stir in wine, juice, honey and red wine vinegar. Bring to a gentle simmer and cook until almost all liquid evaporates, about 15 min. Reduce heat to low, stir in the blueberries and cook until mixture reaches a jam-like consistency, about 15 min. Transfer to a bowl and stir in thyme and balsamic vinegar. Let cool. Transfer to a resealable container and refrigerate for up to 2 weeks.
Tip
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Nutrition Facts
- Nutrition Description:
- 2 tbsp/30 mL
- Calories:
- 40
- Fat:
- 1 g
- Carbs:
- 8 g
- Sodium:
- 25 mg
