Marmalade

Red Wine and Shallot Marmalade

Yields 1¼ cups

Ingredients

  • 1 pound large shallots, peeled and sliced into 1/8 inch thick rings (3½ cups sliced)
  • ¼ teaspoon kosher salt
  • 1 cup water
  • 1½ cups full-bodied red wine such as cabernet sauvignon
  • 1 cup port wine
  • ¼ cup sugar
  • 1 bay leaf
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon red wine vinegar

Method

Combine the sliced shallots, salt, and water in the All-Clad 3 Qt. Sauce Pot and cover it with the lid. Bring the pot to a boil and steam the shallots for 5 minutes or until the shallots no longer have a crunch when tasted.

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Remove the lid and add the red wine, port, sugar, bay leaf, and black pepper. Bring to a gentle boil and cook, stirring occasionally until most of the liquid has been reduced. Reduce the temperature to low when you begin to see large bubbles forming in the liquid.

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Continue to cook until the liquid has almost completely evaporated and is very syrupy. Stir in the red wine vinegar and remove from heat. Transfer the marmalade to a cutting board and chop it to a relish-like consistency. The marmalade can be served hot as a condiment for red meats or cold with cheeses or on sandwiches. The marmalade can be stored in the refrigerator for up to a week.

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