Maple: A Staple from Tree to Table

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It is more than the work of one night or one week; its rhythms are measured in sunlight and shadow, in the tilt of the earth’s axis and in the ancient memories of trees.

– Will Weaver, Foreword, Sugartime by Susan Carol Hauser

Like all good things, maple syrup comes with patience, time and honest work. It begins with a few hesitant drops of translucent sap that gather and shimmer on the end of the spout. Then, when the earth hovers at just the right angle and conditions are perfect, the steady plink, plink, plink of that precious liquid culminates in an ancient ritual.

Maple Onion Marmalade
Makes 3 cups

Use the concentrated flavors in this condiment to complement meat and cheese dishes, or use it with appetizers and raw vegetable crudité.

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 pounds red onions, thinly sliced, about 4 cups
• 2 red peppers, halved, cored and thinly sliced
• Juice and grated rind of one orange
• Juice and grated rind of one lemon
• 1/3 cup maple syrup
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon balm
• Salt and pepper, to taste

1. In a large, heavy saucepan, heat oil and butter over low heat. Add onions and peppers. Cover pan and gently cook for 30 minutes or until very soft. Remove cover, increase heat to medium and stir in orange juice and rind, lemon juice and rind, syrup and vinegar. Adjust heat until lightly simmering, and cook uncovered until thickened, about 15 minutes.
2. Stir in lemon balm, salt and pepper. Taste and adjust seasonings. Increase heat and cook another 2 minutes. Spoon hot marmalade into sterilized jars, seal and label. Sterilized, sealed jars keep up to 2 months.

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