Warm Springs Vidalia Marmalade
Yield: 1 to 1 ½ cups
2 teaspoons olive oil
1 pound Vidalia onions, sliced very thin
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1 teaspoon fresh rosemary, finely chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
- Heat oil in a large, heavy skillet over medium-high heat. Add onions and saute until lightly brown, (about 8 to 10 minutes). Add garlic and cook for 60 seconds or until garlic is fragrant.
- Stir in remaining five ingredients and immediately reduce heat to low. Cook an additional 5 minutes or until marmalade is thick, stirring occasionally.
- Serve 2 tablespoons warm marmalade over
cooked hot dogs in a heated
© National Hot Dog & Sausage Council