You could probably call this thick and tangy concoction a marmalade, a jam, a relish or a chutney. Point is, it doesn’t matter what you call it, it’s tasty in a major way. Chock full of wild flavor, compliments of the wild leek bulbs that it’s made from, it’s got a woodsy flavor that can’t be mistaken for anything else.
Our Wild Leek Marmalade is a heavenly companion to roasted or grilled meats, poultry and game. It’s equally at home as a condiment to pile high on sandwiches or as an accompaniment for sharp, full-flavored cheeses.
Melt the butter in a large heavy skillet over medium heat. Add the sliced ramp bulbs and cook, stirring occasionally, until they soften and become a light golden brown, about 15 minutes.
Add the sherry and continue to cook until the liquid is reduced by half. Stir in the rest of the ingredients and raise the heat to medium-high. When the mixture comes to a low boil, reduce the heat slightly and continue to simmer, stirring occasionally, for about 40 minutes. Reduce the heat further, if necessary, to make sure that the bottom does not burn.
When the mixture has become thick and bubbly, remove from the heat and allow to cool. Place the wild leek marmalade in a container with a tightly fitting lid and refrigerate for up to a month.
Serve with roasted meats and poultry, on sandwiches and with cheese – anywhere you want to add the sweet/sour tangy flavor of wild leeks.
Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.
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