Shallot and Orange Marmalade
A delicious relish that works perfectly with cold meats and cheese. Keep a jar in the fridge to liven up any meal. To make easy work of peeling the shallots, pour boiling water over the shallots, leave to cool a little, cut the end from the bottom and slip off the skins.
Makes: 1 jar
Preparation time: 20 minutes
Cooking time: 40 minutes
500g shallots, peeled, leave whole or slice for a finer relish
1 tbsp olive oil
4 tbsps caster sugar
Zest and juice of 2 oranges
2 tbsps white wine vinegar
What to do
Place the shallots in a saucepan with the olive oil, cook over a low heat until softened and beginning to caramelised, this will take around 20 minutes.
Add the sugar, orange juice and zest and the vinegar, continue cooking until the liquid has reduced a little, around 7-10 minutes, allow to cool.
Spoon into a sterilised jam jar, cover and store in the fridge. Eat within 1 week.
Serve cold with cheese or cold meats, or warm and serve as a delicious topping for steak or gammon.
Recipe courtesy of: www.ukshallot.com