Ingredients:
2 table spoons butter
1 table spoons olive oil
2 large onions, sliced thinly
2 UGLI®
2tbsps white wine vinegar
150g/5oz white sugar
Fresh black pepper

Procedure:
Heat the butter and olive oil gently in a large pan, add the onions, cover with a lid and simmer on low heat for ten minutes. Meanwhile, use a potato peeler to peel the rind of 1 UGLI®. Slice the rind thinly add to the onions once they have cooked for ten minutes. Cook for a further ten minutes. Using a sharp knife, cut off all the pith from the 2 UGLI® and segment the flesh into a bowl. Add this to the onions along with the vinegar, sugar and black pepper. Boil on a high heat for about 15 minutes. The marmalade can be made a couple days in advance. It can be served cold or reheated just before serving (simply put a little water in a pan with the marmalade to stop it from drying out in the pan). It is delicious served with roast pork, duck, venison or any gamey meats.