Serve this lovely compote with the spiced pork belly stuffed with prunes, and the quince and apple sauce (see recipes)
Ingredients
- 3 tbsp olive oil
- 3 red onions, halved and thickly sliced
- 100g runny honey
- 100ml Cabernet Sauvignon or Chianti red wine vinegar (from Sainsbury’s Special Selection and Waitrose)
- 30g plump raisins
- 50g walnut pieces
Method
- 1. Heat the oil in a large, heavy-based pan over a medium-low heat. Add the onions, season with salt and cook for 15 minutes, stirring occasionally, until softened and lightly caramelised.
- 2. Stir in the honey and bubble for a few minutes until reduced. Add the vinegar and cook for 5-8 minutes, stirring occasionally until sticky and well reduced. Stir in the raisins and walnuts and season to taste. Serve warm or at room temperature.
Nutritional info
Per serving: 190kcals, 11.3g fat (1.3g saturated), 2.1g protein, 20.5g carbs, 18.4g sugar, trace salt