SHALLOT MARMALADE

SHALLOT MARMALADE image

Number Of Ingredients 9

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1 lb. shallots, thinly sliced, about 4 cups
2 cups dry red wine
1/4 cup balsamic vinegar, or more to taste
1/4 cup of honey, or more to taste
2 tbsp. sugar
1 pinch cayenne
1 pinch ground cloves
about 1/2 tsp. coarse salt
about 1/2 tsp. ground pepper

Steps:

Place all of the ingredients (use only a little salt and pepper to begin with) in a large non-reactive sauté pan with 2 cups of water. The shallots should be completely covered. Bring the mixture to a boil, reduce the heat to medium, and gently simmer the shallots, uncovered, until the liquid is completely absorbed, 30-40 minutes. Stir from time to time, more frequently at the end. You may need to lower the heat to keep the shallots from burning. Taste for seasoning, adding salt, pepper, vinegar, or honey, to taste. The marmelade should be a little sweet, a little sour, and very highly seasoned. Transfer to clean (even sterile) jars and store in the refrigerator for up to several weeks.