Zinfandel-Chile Jam

Name: Zinfandel-Chile Jam
Ingredients: 2 tablespoons vegetable oil; 1 small onion, finely chopped; 1/2 cup ancho chile powder; 1 teaspoon ground cumin; 2 garlic cloves, minced; 1 1/2 cups red Zinfandel wine; 1 1/2 cups water; 3/4 cup balsamic vinegar; 3/4 cup black currant preserves; 1/2 cup packed dark brown sugar; 2 tablespoons tomato paste; Kosher salt and freshly ground pepper

12 ingredients

10 steps

Ingredients

2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 cup ancho chile powder
1 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 cups red Zinfandel wine
1 1/2 cups water
3/4 cup balsamic vinegar
3/4 cup black currant preserves
1/2 cup packed dark brown sugar
2 tablespoons tomato paste
Kosher salt and freshly ground pepper

Directions

1

Heat the oil in a medium saucepan over moderate heat.
2

Add the onion and cook, stirring occasionally, until golden, about 5 minutes.
3

Add the chile powder, cumin and garlic and cook over low heat, stirring frequently, until lightly browned, 5 minutes.
4

Add 1 cup of the wine and cook over moderately low heat, stirring, until the mixture is thick, 5 to 6 minutes.
5

Whisk in the water, balsamic vinegar, preserves, brown sugar, tomato paste, 2 teaspoons of salt and 1 tablespoon of pepper.
6

Cook over moderately low heat, stirring frequently, until reduced to 3 cups, about 50 minutes.
7

Whisk in the remaining 1/2 cup of wine and simmer over high heat for 5 minutes.
8

Let cool.
9

Scrape the jam into a blender and puree until smooth.
10

Transfer to a jar and refrigerate.