Heat the oil and butter in a heavy bottomed pan and add the onions (finely sliced) along with the garlic.
Stir and cook on a high heat for 5 minutes then add the sugar, thyme and a pinch of salt and pepper.
Wrap the spices in muslin and add to the mixture (not essential to wrap in muslin but it means you don’t have to pick out all the spices later).
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Cook for about 20-30 minutes then add the wine, port and sherry.
Cook for about 15-20 mins or until most of the liquid has cooked off.
You will left with rich, thick, glossy marmalade which you can store in jars in the fridge for a couple of months.