Ginger Shallot Marmalade

Name: Ginger Shallot Marmalade
Ingredients: 10 shallots, sliced thin lengthwise; 2 tablespoons julienne strips peeled fresh ginger; 2 tablespoons unsalted butter; 1 garlic clove, cut into thin strips; 1/2 cup chicken broth; 1/3 cup balsamic vinegar; 1/4 cup honey; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

9 ingredients

6 steps

Ingredients

10 shallots, sliced thin lengthwise
2 tablespoons julienne strips peeled fresh ginger
2 tablespoons unsalted butter
1 garlic clove, cut into thin strips
1/2 cup chicken broth
1/3 cup balsamic vinegar
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1

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.
2

Add garlic and cook, stirring, 1 minute.
3

Increase heat to moderately high and stir in a remaining ingredients.
4

Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes.
5

Marmalade keeps, covered and chilled, up to 2 weeks.
6

Serve marmalade with meat, poultry, fish, or vegetables.