Dried Cherry & Onion Jam
Courtesy of Chef John McGannon, wildeats.com
1 large yellow onion diced small
1/2 cup dried cherries
2 tbsp fresh garlic
pinch ground allspice or clove
1 cup good quality zinfandel wine
salt & pepper to taste
Place the ingredients in a saucepan, cover and slowly simmer for 30 minutes. Remove the cover and continue to cook until all the liquid has evaporated. Adjust with salt and pepper. Serve hot or cold. It stores very well for weeks in the refrigerator.
John McGannon is a RMEF life member, host of wild game cooking seminars at Elk Camp and owner of WildEats Enterprises.