This first one is one of my favourite that goes really well with a really any red meat. In particualr a high quality piece of Beef, Perfect for Rib Eye, Porterhosue etc..
What you will need:
500g red shallots peeled and halved
1 cup Red Wine (a Shiraz works well here)
1/2 cup Brown Sugar
1 & 1/2 cup White Sugar
1/2 cup Balsamic Vinegar
What to do:
3. Once the mixture has reduced by two thirds remove from the heat and allow to cool.
4. In the meatime prepare airtight containers or jars and pour the mixture in and you can leave it in the fridge for up to 3 months. It is definitly worth every drop.