Onion and Blueberry Jam

Enjoy this jam spread atop baked brie, as part of a meat and cheese plate or as a tangy condiment for our mini meat pies.

2 Tbsp. Canola oil (30 mL)
1 large red onion, diced
¼ tsp. kosher salt (1 mL)
¼ tsp. black pepper, freshly ground (1 mL)
½ cup dry red wine (125 mL)
½ cup cranberry juice (125 mL)
½ cup pure honey (125 mL)
½ cup red wine vinegar (125 mL)
1 cup blueberries (250 mL)
2 Tbsp. fresh thyme, chopped (30 mL)
1 Tbsp. balsamic vinegar (15 mL)

In a large skillet, heat oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions soften, 3-5 minutes Stir in wine, juice, honey and red wine vinegar.

Bring to a gentle simmer and cook until almost all liquid evaporates, about 15 minutes Reduce heat to low, stir in the blueberries and cook until mixture reaches a jam-like consistency, about 15 minutes.

Transfer to a bowl and stir in thyme and balsamic vinegar. Let cool. Transfer to a resealable container and refrigerate for up to 2 weeks.

Makes 2 cups (500 mL) jam.