Shallot Marmalade

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650g shallots – sliced
3 cloves garlic – crushed
90ml olive oil
90ml red wine
90ml balsamic vinegar
3 tabelspoons caster sugar

Heat the oil then fry the shallots and garlic gently for about 20 minutes until very soft, but not browned. Stir in the other ingredients and continue to cook until most of the liquid has gone. Place into hot sterile jars – you should get about 3 small jars out of this lot.

Serve with veg sausages and mash, with bubble and squeak or with cheese and biscuits.


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