Spoon this sweet-savory jam into a pretty glass jar, and tie with a ribbon. You can also attach a rosemary sprig and a card with serving suggestions--as an appetizer spread on baguette slices with goat cheese; as a chutney over chicken, beef, or pork; or as the sauce for a pizza with shredded chicken, goat cheese, and chives.
3 cups vertically sliced onion
3 tablespoons sugar
3 garlic cloves, minced
3 (7-ounce) jars oil-packed sun-dried tomatoes, drained and coarsely chopped
1/2 cup red wine vinegar
1/4 cup red wine
1 cup water
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon salt
How to Make It
Heat a medium saucepan over medium-high heat. Add first 4 ingredients; cook 8 minutes or until tomatoes are soft, stirring occasionally. Add vinegar and wine; cook 3 minutes or until liquid is absorbed. Add 1 cup water and broth; bring to boil. Reduce heat; simmer 45 minutes or until liquid evaporates, stirring occasionally. Stir in rosemary and salt.