1. Heat the oil in a wide shallow pan, then add the onions, sugar and salt and pepper: cook very gently for 30 minutes, stirring occasionally until most of the liquid has evaporated. 2. Add the sherry vinegar, grenadine and red wine: continue to cook, uncovered, at a gentle simmer for a further 30 minutes, stirring regularly until it reaches the consistency of jam. 3. Allow to cool before decanting and sealing in sterilised jars. ---------------------------------------------------------------------------
Nutrition
Ingredients
