GINGER SHALLOT MARMALADE

Ginger Shallot Marmalade image

Yield Makes about 1 cup

Number Of Ingredients 9

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10 shallots, sliced thin lengthwise
2 tablespoons julienne strips peeled fresh ginger
2 tablespoons unsalted butter
1 garlic clove, cut into thin strips
1/2 cup chicken broth
1/3 cup balsamic vinegar
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.
Serve marmalade with meat, poultry, fish, or vegetables.