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This makes a fabulous addition to roast pork or turkey sandwiches, or serve it as part of an antipasto selection. It is also great as a topper for grilled chicken or steaks.

Grape & Red Onion Marmalade

2 tablespoons olive oil

2 each large red onions, thinly sliced

1 teaspoon thyme, fresh minced

2 tablespoons red wine vinegar

2 tablespoons granulated sugar

2 cups Red California seedless grapes, separated and rinsed

1/2 teaspoon salt

1. Heat olive oil in large non-stick frying pan over medium-high heat. Add onions and cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 15 more minutes, stirring frequently.
2. This is best served warm or at room temperature. Can be stored refrigerated for 1 week.

Makes 2 1/4 cups.

Per 1/4 cup serving: Calories 80; Protein .8 g; Carbohydrate 13 g; Fat 3.3 g; Saturated Fat .5 g; 35% Calories from Fat; Cholesterol 0 mg; Sodium 131 mg; Fiber 1 g.

Recipe provided courtesy of California Table Grape Commission.