Ginger shallot marmalade

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.

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