4 large peeled and finely sliced red onions
1/2 cup Chelsea Soft Brown Sugar
1/2 kg blackcurrants (fresh or frozen)
1 Tbsp balsamic vinegar
1/4 cup water

Add all the ingredients to a thick bottomed saucepan, bring to the boil and then reduce heat and simmer for approx 30 minutes, stirring regularly until onions are cooked and liquid has reduced to a jam like consistency.