Ginger Shallot Marmalade
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
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
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
7
Add garlic and cook, stirring, 1 minute
8
Increase heat to moderately high and stir in a remaining ingredients
9
Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes
10
Marmalade keeps, covered and chilled, up to 2 weeks
11
Serve marmalade with meat, poultry, fish, or vegetables
12
Serve marmalade with meat, poultry, fish, or vegetables