Yield: 18 servings. ONION MARMALADE: 1 cup sugar 4 quarts red onions, julienned 4 tsp. pickling spices in sachet 1 cup cider vinegar 1 cup currant jelly 3/4 cup orange juice SIMPLE SYRUP BASE FOR SORBET: 11/3 cups sugar 1 cup water * * * 2 cups lemon juice 2 cups water 31/2 lbs. assorted greens as needed, citrus cilantro grape seed oil or light tangy-sweet vinaigrette For Marmalade: Heat sugar with 2 tsp. water in pot until caramelized to a light amber color. Add onion and cook for 5 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.