Pearl Onion Marmalade

½ gallon white pearl onions

½ gallon red pearl onions
¾ c. moscovado sugar
½ # butter
1 ½ tbsp. kosher salt
½ bottle red wine
1 tsp. ground cinnamon
½ tsp. Aleppo pepper
zest of 1 orange

melt butter and sugar over med-low heat. Add in pearl onions and sugar.
Cook until sugar is caramelized and onions are starting to cook. Turn the
heat up to medium and add the wine. Stir to deglaze the pan. Cover and
simmer for 15 minutes. Remove cover, add the cinnamon, aleppo and zest.
Stir and let cook and reduce until sauce has thickened and onions are very
tender.

Cool, label and date.

Yield: 2 Qts.