Shallot Marmalade

From this

To this

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s