Last night I made the Vidalia Onion and Maple Conserve from the BH&G Canning special issue. It was supposed to have been a quick recipe but at 3am (yes, AM) I finally got the brine to evaporate and become a syrup. By that time the onions were mush.
The flavor, however, is FAN-TAS-ti-co! I will *need* to do this again. Just, next time, I want the glistening threads of onion promised in the photo. So I need help to problem solve why all I got was more and MORE liquid as they cooked.
The quick rundowns is:
• sweat thinly sliced onions and salt in olive oll and butter for 5 min on med-high heat
• season, cover, reduce heat, cook 12 more min until very soft
• add maple syrup, bring to boil, reduce heat to med, cook 20 minutes until liquid nearly evaporated (this is the stage that took HOURS -- no exaggeration)
• add vinegar
• pack into jars
The only ways my ingredients and method varied from the recipe were subbing Walla Walla onions for Vidalia, subbing a Sauvignon Blanc vinegar for sherry vinegar and cooking the onions for next to forever to get the thick syrup to which I could add another liquid before packing.
I'm wondering if next time I could salt the raw onions and let them wilt and weep in a strainer before I ever apply heat. Then too, I could ladle or strain off some of the onions own brine before I add the maple syrup -- by the time I'd poured it on and noticed that I was getting more liquid rather than evaporation I was invested in all the maple flavor I wanted to remain in the syrup.
Any suggestions would be MOST appreciated. The flavor of this thing is sooooooooo good it's worth working out.
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