Instructions: Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; saute until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often.

Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)

This recipe yields about 1 1/2 cups

Comments: This marmalade would also be delicious with roast Cornish game hens. If the sweet Maui onions arent available, substitute Vidalia.

Yield: 1 1/2 cups

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