Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
3 cups (serving size: 1/4 cup)

On the gift tag for this condiment, recommend it as a spread on rosemary focaccia or as a sauce for pork tenderloin.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium heat. Add onion, thyme, and bay leaf. Cover and cook 25 minutes, stirring occasionally.

Step 2

Stir in salt and garlic; cook, uncovered, 2 minutes, stirring frequently. Stir in wine, brown sugar, and vinegar; bring to a boil. Reduce heat; simmer 12 minutes or until liquid almost evaporates and becomes syrupy.

Step 3

Remove from heat; stir in pepper. Cool to room temperature. Discard bay leaf.

Step 4

Note: Store in the refrigerator for up to 1 week.

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