Zinfandel-Chile Jam

• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1/2 cup ancho chile powder
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 1/2 cups red Zinfandel wine
• 1 1/2 cups water
• 3/4 cup balsamic vinegar
• 3/4 cup black currant preserves
• 1/2 cup packed dark brown sugar
• 2 tablespoons tomato paste
• Kosher salt and freshly ground pepper

1. Heat the oil in a medium saucepan over moderate heat.
2. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.
3. Add the chile powder, cumin and garlic and cook over low heat, stirring frequently, until lightly browned, 5 minutes.
4. Add 1 cup of the wine and cook over moderately low heat, stirring, until the mixture is thick, 5 to 6 minutes.
5. Whisk in the water, balsamic vinegar, preserves, brown sugar, tomato paste, 2 teaspoons of salt and 1 tablespoon of pepper.
6. Cook over moderately low heat, stirring frequently, until reduced to 3 cups, about 50 minutes.
7. Whisk in the remaining 1/2 cup of wine and simmer over high heat for 5 minutes.
8. Let cool.
9. Scrape the jam into a blender and puree until smooth.
10. Transfer to a jar and refrigerate.

vegetable oil, onion, ancho chile powder, ground cumin, garlic, red zinfandel, water, balsamic vinegar, black currant preserves, brown sugar, tomato paste, kosher salt

Taken from www.foodandwine.com/recipes/zinfandel-chile-jam (may not work)