Onion And Currant Chutney - cooking recipe

Ingredients

3/4 cup currants
1/2 cup port
3 tbsp unsalted butter
4 1/2 lbs onions, thinly sliced
3/4 cup packed brown sugar
1/2 cup red wine
1/4 cup red wine vinegar
1 tbsp balsamic vinegar

Preparation

Soak currants in port in a small bowl. Meanwhile, melt butter in a large heavy-bottomed saucepan on medium heat. Cook onion for 30 mins, stirring frequently, until very soft and lightly browned.
Stir in sugar and cook for 15 mins. Add wine, vinegars, currants and port. Increase heat to high. Cook, uncovered, for 30 mins, stirring frequently, until onion mixture is a thick jam consistency. Season to taste. Cool slightly.
Ladle into jars, cover and refrigerate for up to 3 weeks.