Caputo’s Roasted Garlic and Red Onion Chutney

six cloves roasted garlic
2 med red onions, diced small
2 cups orange juice
1 cup port wine
1 cup water
1 t. salt
2 T. sugar
1 T. balsamic vinegar
grated zest of two oranges

Combine all ingredients except orange zest in a large skillet. Bring to boil
and reduce mixture to the thick consistency of a marmalade, about 25 minutes.
Stir in the orange zest and serve hot or cold.

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