Red Shallot Marmalade

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:

      1. Peel and top and tail the Shallots to remove all the root and husk then place in a Heavy base pot.
      2. Add in the remaining ingredients and bring to the boil, then turn down and simmer for 25 – 30 mins.


 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.





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