Red Wine and Shallot Marmalade
2016-12-23 12:06:40
This savory blend is wonderful served hot as a condiment for red meats or cold with cheeses or on sandwiches.
Ingredients
- 1 pound large shallots, peeled and sliced into 1/8 inch thick rings (3½ cups sliced)
- ¼ teaspoon kosher salt
- 1 cup water
- 1 ½ cups full bodied red wine such as cabernet sauvignon
- 1 cup port wine
- ¼ cup sugar
- 1 bay leaf
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon red wine vinegar
Instructions
- Combine the sliced shallots, salt and water in the All-Clad 3 qt. Sauce Pot and cover it with the lid. Bring the pot to a boil and steam the shallots for 5 minutes or until the shallots no longer have a crunch when tasted.
- Remove the lid and add the red wine, port, sugar, bay leaf and black pepper. Bring to a gentle boil and cook, stirring occasionally until most of the liquid has been reduced. Reduce the temperature to low when you begin to see large bubbles forming in the liquid.
- Continue to cook until the liquid has almost completely evaporated and is very syrupy. Stir in the red wine vinegar and remove from heat. Transfer the marmalade to a cutting board and chop it to a relish like consistency. The marmalade can be served hot as a condiment for red meats or cold with cheeses or on sandwiches. The marmalade can be stored in the refrigerator for up to a week.
Notes
- Courtesy of All Clad
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/