Sweet N Spicy Onion Glaze Food

SWEET AND SPICY CANNED ONION MARMALADE

Steps:

• Prepare waterbath canner, 6 half pint jars & lids, keeping warm until needed.
• Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise (as pictured in tutorial). Place slices in an 8 quart measuring cup - you should have 6 cups of onion slices.
• Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8 quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can't be stirred down over high heat, stirring constantly.
• Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed).
• Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner.
• Place lid on canner and bring to a gentle, steady boil - process for 10 minutes, maintaining steady boil the entire time. Turn off heat, and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed).

SWEET 'N' SPICY ONION GLAZE

Steps:

• In small bowl, blend all ingredients.
• Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters.
• Brush on during the last half of cooking.

SPICY-SWEET GLAZED SALMON

Steps:

• Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
• Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
• Turn on broiler to low.
• Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
• Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.