Here's another condiment question. I made a fruit-based savory sauce earlier this summer, using a recipe which, like most such recipes, calls for just dumping the fruit, onions, spices, etc. into my jamming kettle and cooking it until reduced and sticky. But the stuff (all 8 pints of it!!) tastes rather unpleasant to me, I believe because the onions were not sweated in a little oil first. The sauce has a rough, raw-onion edge to it that overwhelms the fruit and spices. (The onions were beautiful, perfect, recently picked onions from a local organic farm, so the quality of the onions was not the culprit.) Any ideas on what can be done to correct this, after the fact, i.e., to salvage it? I like the spice and fruit combination generally, and would really love not to have to throw this stuff out. Thank you!!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)