Nothing says fall like butternut squash! This creamy butternut squash pasta sauce is simple to make, with a sweet and nutty flavor that’s perfect for sweater weather.

What you’ll love about this recipe:

• Quick Comfort Food: A cozy, comforting meal that’s ready in under an hour (and makes plenty of extra for leftovers!)
• Chock-Full of Veggies: This creamy (but cream-free!) sauce is made from roasted fall vegetables for extra nutrition.
• Perfect for Meal Prep: Make the sauce ahead of time and freeze it for up to 6 months! You can also use it as the base for a creamy butternut squash soup – just add chicken or vegetable broth.

Cozy Up with Butternut Squash Pasta

As the leaves start to change color and the air gets crisper, nothing calls to me more than a cozy, comforting bowl of pasta.

The sweet and nutty flavor of butternut squash is always a favorite of mine, especially with pasta. My butternut squash mac and cheese is always a huge hit, but this butternut squash pasta sauce recipe is simpler and creamier with just a sprinkle of Parmesan cheese on top.

The sauce is luxuriously velvety, and is the perfect way to highlight the flavor of the squash.

Ingredients You’ll Need

Butternut Squash. Look for a medium-sized squash that feels heavy for its size.

Plum Tomatoes & Yellow Onion. Adds depth and a hint of acidity to balance the sauce.
Fresh Thyme. My absolute favorite herb! It reaaly helps bring the flavor of this sauce together and adds a touch of fresh flavor.

Red Pepper Flakes. Because I can never resist the sweet and spicy combination. You can leave them out if you must, but they help balance out the sweetness of the squash.

Penne Pasta: The perfect vehicle for our creamy sauce. Feel free to substitute with any medium pasta shape like rigatoni or farfalle. You can also use your favorite gluten-free pasta.

Vegetarian Parmesan Cheese. A sprinkle of parmesan adds a nutty, salty finish. But did you know that all parmesan isn’t vegetarian? If you’re making this dish for vegetarian friends or family, look for Parmesan that’s made with vegetable rennet. I like BelGioso.

You’ll also need a blender or food processor to puree your sauce.



Commonly asked questions

More delicious fall squash recipes

• How to Roast Acorn Squash
• Curried butternut squash soup with shrimp
• Butternut Squash Bisque with Maple Whipped Cream
• Miso Maple Roasted Carrots + Squash
• Sausage Stuffed Acorn Squash
• How to Bake Spaghetti Squash
• Honey Chipotle Roast Acorn Squash

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Roasted Butternut Squash Pasta Sauce

Fall dinners just got a cozy upgrade! This creamy butternut squash pasta sauce is simple to make and ready in under an hour – it already freezes beautifully, so it's great to make a head of time for quick weeknight dinners.

Course Vegetarian Recipes

Cuisine American

Keyword butternut squash pasta, butternut squash pasta sauce

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 372kcal

Author Lauren Keating

Ingredients

• 1 medium (1.5 pounds) butternut squash diced
• 2 plum tomatoes quartered
• 1 yellow onion quartered
• 2 Tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme
• ½ teaspoon red pepper flakes
• 1 pound penne pasta
• ¼ cup grated vegetarian Parmesan cheese
• 1 Tablespoon olive oil for serving

Instructions

• Heat your oven to 450ºF. Bring a large pot of salted water to a boil.
• In a large mixing bowl, combine the olive oil, salt, pepper, thyme and red pepper flakes. Mix well.
• Add the butternut squash, tomatoes and onion and toss to coat evenly.
• Spread vegetables on a baking sheet in a single layer. Roast for 20-30 minutes, or until tender.
• While the vegetables roast, cook the pasta according to package directions. Reserving ½ cup of the pasta water before draining.
• Add the cooked vegetables and the reserved pasta water to a blender and blend until smooth.
• Pour the butternut squash pasta sauce over the pasta. Stir well to coat the pasta evenly.
• Drizzle with olive oil and sprinkle with parmesan cheese.

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 60g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 470mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg

What you’ll love about this recipe:

• Intense Flavor Worth the Wait. This recipe takes some time to make (it’s a great excuse to spend a Sunday home watching football!) but it’s well worth it. Concentrated to perfection, every spoonful is intensely apple flavored. Make it once and you’ll have enough to last the whole season or more.
• Versatility at Its Best. Your new secret ingredient from marinades to drinks and desserts. It’s also great for gifting!
• Makes Your House Smell Great. Fill your kitchen with the quintessential aroma of autumn.

Cozy Up This Fall with Homemade Apple Cider Syrup

Fall is right around the corner, which means one thing: it’s apple season!

Nothing says autumn like a day at the orchard and I always come home with more apples than we can eat, plus cider and other goodies. I’ve always wish I could bottle up all of that flavor and make it last all year long.

Cooking fresh cider down into a concentrated syrup is a wonderful way to preserve that fresh apple flavor.

Wondering how to use it?

Whisk into a vinaigrette.

Drizzle over pancakes or oatmeal.

Glaze for the most delicious pork roast.

Add a soulful note to my favorite apple cider sugar cookies.

Or just mix it with hot water to make a big of hot apple cider any time you’d like.

Pro Tips:

Opt for a cider without additives. Nothing beats cider fresh from the farm, but I made this batch with grocery store cider and it was still incredible. Just choose an unfiltered variety without any preservatives. You want 100% apple.

Don’t forget about it. As the cider reduces, it’s essential to keep an eye on it to prevent burning — especially in the last hour or so as it really starts to thicken (ask me how I know….) I like to give it a stir every 15-20 minutes.

Utensils Matter. Use a heavy-bottomed pot to ensures even heat distribution and a wooden spoon to prevent scratching. I love using cast iron to make boiled cider since it retains heat so well once I turn the heat on my burner down. The more surface area your cider has, the faster it will reduce, so opt for a wide, shallow pot over a taller, narrow one if you’re in a hurry (or just impatient.)

Make a note of how full the pot is when you start to cook, so you can eyeball how much it’s reduced by. The cider is done when it’s reduced to 1/8 of it’s original volume, which works out to 2 cups if you started with a full gallon. The boiled cider will have a texture that’s similar to warm honey and when you stir it, dark bubbles with form and cover the entire surface.

Commonly asked questions

More delicious apple recipes

• Vegetarian Rice Pilaf with Apples and Cranberries
• Unsweetened Instant Pot Apple Sauce
• Grain Free Apple Crisp Foil Packs (Paleo, Gluten Free)
• Creamy Apple Cider Slush {Dairy Free}
• Earl Grey Apple Cider Cocktail
• Creamy Apple Cider Mussels

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Boiled Cider (Apple Cider Syrup)

Learn how to make homemade apple cider concentrate with this easy recipe! Perfect for enhancing your fall recipes, drinks, and creating a cozy ambiance at home. Tap into the flavor of autumn with this simple DIY tutorial.

Course Pantry Staples

Cuisine American

Keyword apple cider syrup, boiled apple cider, boiled cider

Cook Time 5 hours hours

Total Time 5 hours hours

Servings 32 servings

Calories 54kcal

Author Lauren Keating

Ingredients

• 1 gallon apple cider unfiltered

Instructions

• Pour apple cider into a large, heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to medium-low.
• Simmer, uncovered, stirring occasionally. The liquid should reduce to about ⅙ of its original volume, or 2 cups, producing a thick, concentrated cider.

  The reduction is ready when stirring produces dark, copper-colored bubbles that cover the surface.
• Allow to cool, then transfer to airtight containers and refrigerate.

Nutrition

Serving: 1Tablespoon | Calories: 54kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg

What you’ll love about this recipe:

• Make it ahead. This peanut sauce keeps well for up to a week, so it’s ready for all of your dipping and drizzling needs.
• Perfect dipping sauce. Whether it’s satay skewers, fresh vegetables, or crispy spring rolls, this sauce makes even the simplest dishes incredibly delicious!
• Super speedy. This recipe only takes about 5 minutes to prepare; it only needs to cook long enough for the peanut butter to melt. You can even make it in the microwave! 

Forget Takeout! Make the Ultimate Peanut Sauce at Home

If you’ve ever had a really good, savory peanut sauce, you’ll know it’s something special. 

For me, it’s never been just a condiment. It’s a star in its own right, worthy of standing alone—even dictating the main course at times. I can’t even tell you how many times I’ve been tempted to order chicken satay at Thai and Vietnamese restaurants just for a taste of that mouthwatering sauce. 

I tried for years to make my own peanut sauce at home but, like  most culinary experiments, my initial batches were far from perfect. They were either overly sweet or too thick, missing the delicate balance of the those authentic restaurant versions. 

A few years ago I stumbled upon this recipe when I was participating in a food blogging event called The Daring Cooks, where a group of bloggers would all make the same recipe at the same time. I’ve long forgotten the original source of this one, but it’s been a staple in my kitchen ever since. It’s by far my favorite peanut sauce recipe. 

A prinkle of cardamon and a splash of lemon juice are what take this recipe over the top nad make it so much better than any others I’ve tried. The cardamom adds a subtly spiced floral flavor, which lemon juice adds the perfect pop of acidity. It’s funny how something as simple as chaning a few ingredients can change the dynamics of a dish. This sauce is smooth and light, but supremely savory with a hint of zing.

Whether you serve it over rice noodles, with Vietnamese summer rolls, or even with just thin slices of cucumber, this peanut sauce will be one of the best things to come out of your kitchen. 

Ingredients and Substitutions:

Canned Coconut Milk: You can use either Regular or lite coconut milk for this recipe, but note that full fat mill will result in a thicker sauce (you can think it with water to your desired consistency at the end.) 

Peanut Butter: I like to use creamy peanut butter for the perfect velvety texture texture. If you only have crunchy peanut butter in your pantry, that’s ok too but the sauce will have more texture. 

Lemon Juice: This acidic element brightens the sauce. I like to use fresh lemon (I always keep some in the freezer) but bottled lemon juice works here as well. You can substitute lime juice if you prefer. 

Hoisin Sauce: The key to bringing that rich, umami flavor to this recipe! If you don’t have any on hand you can substitute soy sauce and add 1 tablespoon of brown sugar.

Cumin: Provides a warm, slightly spiced element.

Coriander: The secret ingredient that gives this dipping sauce a slightly floral, citrusy flavor.

Crushed Red Pepper Flakes: If you like a little heat (I’m obsessed with the extra hot red pepper flakes from Penzey’s!) You could also add a little sriracha sauce or sambal oelek if you prefer a spicy peanut sauce. 

Recipe Tips

• Keep stirring while heating the sauce to make sure the peanut butter melts evenly and doesn’t stick to the bottom of your saucepan.
• The sauce should be smooth but not overly thick: it should easily coat the back of a spoon. If it’s too thick, thin it out with some warm water or more coconut milk. The sauce will also thicken slightly as it cools.
• For an added punch of flavor, sprinkle the sauce with chopped roasted peanuts 

Commonly asked questions

More homemade dressings and sauces

• Greek Yogurt Caesar Dressing
• 5-Minute Cilantro Lime Vinaigrette
• Basic Vinaigrette Recipe
• Easy Homemade Ketchup
• Homemade Beer-Caraway Mustard
• Maple Vinaigrette
• Homemade Tzatziki Sauce
• Spicy Peanut Dressing
• Easy Homemade Miso Sauce

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Peanut Sauce Recipe

Put some pizzazz in your meal with this easy-to-make Peanut Sauce recipe. It's a delicious mix of sweet and salty, with a hint of spice that goes perfectly with meats, noodles, or fresh veggies.

Course Pantry Staples

Cuisine Asian

Keyword peanut sauce

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 16 servings

Calories 105kcal

Author Lauren Keating

Ingredients

• 1 ½ cup canned coconut milk unsweetened
• ½ cup creamy peanut butter
• 2 Tablespoons lemon juice
• 2 Tablespoons hoisin sauce
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon crushed red pepper flakes optional

Instructions

• Combine all ingredients in a small saucepan. Heat gently, stirring constantly, for 3-4 minutes or until the peanut butter has melted.
• Adjust the thickness of the sauce to your liking by adding a few tablespoons of water, if desired.

Nutrition

Serving: 2tablespoon | Calories: 105kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 72mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Dive into the world of homemade enchilada sauce, a fresh, flavorful condiment that will make store-bought sauce seem super boring. A deeply satisfying meal is never far away if you have a jar of this easy enchilada sauce in the fridge.

What you’ll love about this recipe:

• Full of Flavor: The fire-roasted tomatoes and ancho chiles give this sauce a flavorful kick
• Healthy Choice: Made from scratch with nutritious ingredients, it’s low sodium and free from preservatives
• Saves Money: It’s far more economical than bottled sauces and twice as tasty.

Guide to Making The Perfect Enchilada Sauce

A few weeks ago, a friend asked me why I like to make things like enchilada sauce from scratch.

My simple answer? Because I can!

Of course there are added benefits like knowing exactly what’s in it, being able to control sodium levels, or the fact that is usually ends up tasting way better. But really, I do it for the simple satisfaction that it gives me to know I can make it myself.

I’ve been making my own green enchilada sauce for a few years, but I just started experimenting with red versions. I’m kicking myself for waiting so long, because this sauce is ridiculously good!

I’m not sure if I’ll be able to go back to canned sauce. This homemade enchilada sauce is earthy, smokey and perfectly balanced. The flavor is big and bold, but not spicy (although you can add a pinch of cayenne pepper if you want more heat). It’s also really easy to make – even easier than marinara!

And the satisfaction you’ll get from making your own enchilada sauce? Priceless. 

I’ve been on a meatball kick lately, and adore cooking them in this sauce and serving them over soft polenta. It’s equally as delicious over spinach, poblano, and cheese enchiladas.

Ingredients You’ll Need

Ancho Chile Peppers: The rockstar ingredient! They bring a mild, sweet heat to our enchilada sauce. When buying, always select chiles that are flexible like a raisin as this indicates freshness.
Fire-Roasted Diced Tomatoes: One of my absolute favorite ingredients! They add a smoky depth to our sauce. Substitute with regular canned tomatoes if you like – just remember, you’re compromising on the smoky flavor.
Garlic: Because what’s a sauce without garlic, amiright? Trust me on this, use fresh garlic here – it really makes a difference.
Cumin: The flavor boss! It’s smoky, earthy, and warm and blends perfectly with our chiles. No substitutions for this one!
Low Sodium Chicken Stock: Thins out the sauce while adding flavor. Vegetarian? Use vegetable stock instead.
Apple Cider Vinegar: This brings a tangy edge that balances the earthiness of other ingredients. Sub it with white wine vinegar if you need to.
Salt: To taste – we leave this up to you based on your dietary needs, but remember that salt enhances the flavor of other ingredients and isn’t just to make things taste salty.

More Recipes You’ll Love:

• Easy Homemade Ketchup with Honey
• Basic Vinaigrette Recipe
• Homemade Tomato Cream Sauce
• Summer Tomato Jam
• Dilly Beans Recipe
• Easy Homemade Miso Sauce
• Homemade Beer-Caraway Mustard

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Homemade Enchilada Sauce

Servings 8 servings

Author Lauren Keating

Ingredients

• 4 dried Ancho chile peppers stems and seeds removed
• 2 cups water
• 1 can 15 ounces fire roasted diced tomatoes
• 2 clove garlic
• ½ teaspoon cumin
• ½ cup low sodium chicken stock
• 2 tablespoons apple cider vinegar
• salt

Instructions

• In a large pan set over high heat, toast the peppers 1-2 minutes or until warm and fragrant. Add the water and reduce the heat to low. Cook 10 minutes, or until peppers are soft and plump.
• Add the peppers, tomatoes, garlic, cumin, and 1 cup of the cooking liquid to a blender container. Cover and blend on high until smooth.
• Return to the pan and add the chicken stock. Bring to a simmer; cook 10 minutes. Stir in the apple cider vinegar and season to taste with salt.

Notes

Small packets of dried ancho chili peppers can often be found in the spice or Mexican section of your grocery store. I’ve also had good luck finding them in bulk bins.

Sauce will keep refrigerated for about a week or can be frozen for several months

What you’ll love about this recipe:

• 4 Ingredient Recipe. With simple ingredients and straightforward instructions, even new cooks can whip up this gourmet condiment.
• Versatile. Onion jam pairs wonderfully with a variety of dishes — from soft cheeses to grilled meats and even a breakfast omelet.
• Perfect for Meal Prep. Make a batch and enjoy an instant flavor boost for meals throughout the coming weeks.

Meet Your Next Condiment Crush

Have you ever tweaked a recipe on a whim and ended up with something utterly life-changing? That’s exactly what happened with this homemade Balsamic Onion Jam. What was intended to be a spur of the moment burger topper totally stole the show. It’s been a must-have addition to grilling season ever since.

The idea of onion jam might seem intimidating, and it’s definitely not the sweet type of jam that your pair with peanut butter or slather on your morning toast — although spread on a baguette with a a little goat cheese? Pure bliss. It’s supremely savory with a lot of tang and a touch of rich, deep sweetness that’s enough to make any foodie swoon.

And while it tastes dress-to-impress fancy, it’s actually super simple to make and you don’t need any special jam making skills. So go grab some onions and let’s get to it!

Ingredients You’ll Need

Onions. Use Vidalia onions for a sweeter jam or white or yellow onions for a more savory one. Stay away from red onions for this recipe, they don’t caramelize as well and have a very sharp taste with the vinegar.

Balsamic Vinegar and Apple Cider Vinegar. I use a blend of vinegars for this jam. Balsamic gives it sweetness and reduces into a delightfully jammy syrup, while apple cider vinegar adds acidity and tang to keep the flavors in check.

Brown sugar. Brown sugar helps the onions caramelize and adds rich, molasses notes to the jam to give it more depth.

Salt and Pepper.

Butter.

Pro tips

• Be patient when cooking those onions! It’s ok to start them on medium high heat, but once they start to soften you’ll want to turn it down to low to prevent burning. It can be tempting to cut the cook time a few minutes short, but that last little bit of cooking is when the magic happens.
• Have a heavy hand with the black pepper—the warmth works wonders.
• Use a thick-bottomed pan to help prevent burning. I like to use coated cast iron.
• If you double or triple the recipe, it will take longer to cook. Using a larger pan with more surface area will help speed things up a little.



Commonly asked questions

More homemade condiments and pantry staples

• Honey Sweetened Homemade Ketchup
• Tomato Jam
• All Purpose Miso Sauce
• Homemade Beer-Caraway Mustard
• Peanut Sauce Recipe
• Basic Vinaigrette Recipe
• How to Make Tzatziki Sauce (Gyro Sauce)

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Balsamic Onion Jam

This sweet and tangy onion jam is delicious on burgers, grilled lamb chops or chicken breasts, or even on a grilled cheese or charcuterie board. You'll never run out of ways to use it!

Course Pantry Staples

Cuisine American

Keyword balsamic onion jam, burger jam, onion jam

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 94kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon unsalted butter
• 2 white or yellow onions thinly sliced (see note)
• ½ cup apple cider vinegar
• ½ cup balsamic vinegar
• ¼ cup dark brown sugar
• sea salt and fresh cracked pepper

Instructions

• Melt the butter in a heavy-bottomed pan over medium heat.
• Add the onions and cook, stirring occasionally, until they soften – about 10 minutes.
• Stir in the vinegars and brown sugar. Reduce heat to low and simmer until the mixture reduces to a thick, jam-like consistency – about 20 minutes. Stir frequently to prevent burning.
• Season to taste with salt and pepper.
• Transfer to a jar or bowl and refrigerate until thoroughly chilled.

Notes

The large you cut the onions, the more texture the jam will have. For a very smooth texture, dice them finely or cut them extremely thin. For a chunkier jam, cut the onions into 1/4-inch slices. 

Nutrition

Serving: 2teaspoons | Calories: 94kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 11mg | Potassium: 124mg | Fiber: 1g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 0.4mg

What you’ll love about this recipe:

• 4 Ingredient Recipe. With simple ingredients and straightforward instructions, even new cooks can whip up this gourmet condiment.
• Versatile. Onion jam pairs wonderfully with a variety of dishes — from soft cheeses to grilled meats and even a breakfast omelet.
• Perfect for Meal Prep. Make a batch and enjoy an instant flavor boost for meals throughout the coming weeks.

Meet Your Next Condiment Crush

Have you ever tweaked a recipe on a whim and ended up with something utterly life-changing? That’s exactly what happened with this homemade Balsamic Onion Jam. What was intended to be a spur of the moment burger topper totally stole the show. It’s been a must-have addition to grilling season ever since.

The idea of onion jam might seem intimidating, and it’s definitely not the sweet type of jam that your pair with peanut butter or slather on your morning toast — although spread on a baguette with a a little goat cheese? Pure bliss. It’s supremely savory with a lot of tang and a touch of rich, deep sweetness that’s enough to make any foodie swoon.

And while it tastes dress-to-impress fancy, it’s actually super simple to make and you don’t need any special jam making skills. So go grab some onions and let’s get to it!

Ingredients You’ll Need

Onions. Use Vidalia onions for a sweeter jam or white or yellow onions for a more savory one. Stay away from red onions for this recipe, they don’t caramelize as well and have a very sharp taste with the vinegar.

Balsamic Vinegar and Apple Cider Vinegar. I use a blend of vinegars for this jam. Balsamic gives it sweetness and reduces into a delightfully jammy syrup, while apple cider vinegar adds acidity and tang to keep the flavors in check.

Brown sugar. Brown sugar helps the onions caramelize and adds rich, molasses notes to the jam to give it more depth.

Salt and Pepper.

Butter.

Pro tips

• Be patient when cooking those onions! It’s ok to start them on medium high heat, but once they start to soften you’ll want to turn it down to low to prevent burning. It can be tempting to cut the cook time a few minutes short, but that last little bit of cooking is when the magic happens.
• Have a heavy hand with the black pepper—the warmth works wonders.
• Use a thick-bottomed pan to help prevent burning. I like to use coated cast iron.
• If you double or triple the recipe, it will take longer to cook. Using a larger pan with more surface area will help speed things up a little.



Commonly asked questions

More homemade condiments and pantry staples

• Honey Sweetened Homemade Ketchup
• Tomato Jam
• All Purpose Miso Sauce
• Homemade Beer-Caraway Mustard
• Peanut Sauce Recipe
• Basic Vinaigrette Recipe
• How to Make Tzatziki Sauce (Gyro Sauce)

Print

Balsamic Onion Jam

This sweet and tangy onion jam is delicious on burgers, grilled lamb chops or chicken breasts, or even on a grilled cheese or charcuterie board. You'll never run out of ways to use it!

Course Pantry Staples

Cuisine American

Keyword balsamic onion jam, burger jam, onion jam

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 94kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon unsalted butter
• 2 white or yellow onions thinly sliced (see note)
• ½ cup apple cider vinegar
• ½ cup balsamic vinegar
• ¼ cup dark brown sugar
• sea salt and fresh cracked pepper

Instructions

• Melt the butter in a heavy-bottomed pan over medium heat.
• Add the onions and cook, stirring occasionally, until they soften – about 10 minutes.
• Stir in the vinegars and brown sugar. Reduce heat to low and simmer until the mixture reduces to a thick, jam-like consistency – about 20 minutes. Stir frequently to prevent burning.
• Season to taste with salt and pepper.
• Transfer to a jar or bowl and refrigerate until thoroughly chilled.

Notes

The large you cut the onions, the more texture the jam will have. For a very smooth texture, dice them finely or cut them extremely thin. For a chunkier jam, cut the onions into 1/4-inch slices. 

Nutrition

Serving: 2teaspoons | Calories: 94kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 11mg | Potassium: 124mg | Fiber: 1g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 0.4mg