FROM now until the big countdown, this column I will be bringing you indispensable, life saving tips and treats to get you through the season with maximum deliciousness and minimum work Promise.
So let's begin with jam. Readers with long memories may recall that a few years ago we ran a recipe for an Elena Ruz, a Cuban turkey sandwich, which used some strawberry jam in the place of cranberries for a sweet note. Well, we are back to jam again this year, but this time with a difference.
Onion jam is the invention of Jean Georges Vongerichten, luminary chef of New York, who also now runs a London outlet, Vong's.
His onion jam is simple, and quite brilliant. You could simply pile little mounds of this onto some designer bread for a canape it works wonders to lift some post festive turkey and is also great with spiced beef and ham. As a condiment, it threatens to be the hit of the season.
Not only is it tasty, but you can keep it, covered, in the fridge for weeks. So, make a big pot, and make Vong's onion jam your new best culinary friend.
Grenadine, a thick syrup flavoured with pomegranates, has very little alcohol, and can also be used to make those snappy cocktails we will be telling you about in a few weeks time. You can find it in good off licences.
Onion Jam
5 tablespoons butter
11/2 lbs onions, peeled and thinly sliced
3/4 cup sugar
1/2 cup grenadine
1/2 cup red wine
1/2 cup red wine vinegar
Melt the butter in a large saute pan over medium high heat. Add the onions and cook until translucent, about four minutes, stirring occasionally. Add remaining ingredients and reduce heat to low. Cook for one and a half hours, stirring occasionally, until all liquid has evaporated.