* Exported from MasterCook *
Caramelised Shallot Marmalade
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 pound shallots -- peeled (I've used onions and this works just as well!) 3 1/4 cups,
4 tablespoons olive oil
1 tablespoon unsalted butter
1 strip lemon zest
1 cinnamon stick
2 dried chillies
4 whole cloves
2 cardamom pods -- crushed
1/2 pound granualted sugar -- 8 ounces
1/2 teaspoon freshly ground black pepper
6 tablespoons sherry vinegar -- 1/3 cup
Slice the shallots into thick rings. Heat the oil and butter in a deep heavy based pan and add the shallot slices. Cook over a very slow heat for 15 minutes to soften and golden. (Not brown!).
Place the lemon zest, cinnamon, chillies, cloves and cardamom pods in a square of muslin and tie up with string.
Add the bag of spices and the sugar to the shallors. Stir until the sugar has dissolved, then simmer for 40 - 50 minutes, stirring regularly.
Add the pepper and vinegar and simmer for another 15 minutes until the mixture is thick brown and sticky. Remove the bag of spices and store the marmalade in a small lidded jar or container. It will kep for up to a week chilled.
You can also put this into small freezer container. It will keep frozen for up to 2 months. To use, thaw at room temperature for 1 hour. Stir well before serving.
Makes 1 1/2 cups (24 one-tablespoon servings)
Cuisine:
"English"
Source:
"The Allotment Gardens Cookbook by Ann Nicol"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 86 Calories; 3g Fat (30.7% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 253 1440 0 0
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