Ginger shallot marmalade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Shallots; sliced thin | |
| ; lengthwise | ||
| 2 | tablespoons | Julienne strips peeled fresh ginger |
| 2 | tablespoons | Unsalted butter |
| 1 | Garlic clove; cut into thin | |
| ; strips | ||
| ½ | cup | Chicken broth |
| ⅓ | cup | Balsamic vinegar |
| ¼ | cup | Honey |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
Directions
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.
Makes about 1 cup.
Gourmet April 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.