Ingredients
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2 tablespoons vegetable oil
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1 small onion (finely chopped)
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½ cup ancho chile powder
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1 teaspoon ground cumin
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2 garlic cloves (minced)
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1 ½ cups red Zinfandel wine
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1 ½ cups water
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¾ cup balsamic vinegar
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¾ cup black currant preserves
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½ cup packed dark brown sugar
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2 tablespoons tomato paste
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Kosher salt and freshly ground pepper
Directions
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Heat the oil in a medium saucepan over moderate heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes. Add the chile powder, cumin and garlic and cook over low heat, stirring frequently, until lightly browned, 5 minutes. Add 1 cup of the wine and cook over moderately low heat, stirring, until the mixture is thick, 5 to 6 minutes. Whisk in the water, balsamic vinegar, preserves, brown sugar, tomato paste, 2 teaspoons of salt and 1 tablespoon of pepper. Cook over moderately low heat, stirring frequently, until reduced to 3 cups, about 50 minutes. Whisk in the remaining 1/2 cup of wine and simmer over high heat for 5 minutes. Let cool. Scrape the jam into a blender and puree until smooth. Transfer to a jar and refrigerate.
Make Ahead
The jam can be refrigerated for up to 2 weeks.