Shallot Jam
Servings
8Serving size
about 1/4 cupThis recipe can easily be multiplied, makes great leftovers, and keeps well in the refrigerator for about 4 to 5 days.
Ingredients
| 2 tsp. Olive oil |
| 16 ounces Shallots, raw (peeled and thinly sliced) |
| 1/4 cup Balsamic vinegar |
| 1 Tbsp. Maple syrup |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the oven is hot, add the olive oil and swirl to coat the pan.
Add the shallots.
Roast for 15 minutes. Stir the shallots every 5 minutes.
After 15 minutes set the oven to broil.
Broil for 10 minutes. Stir the shallots about every 3 minutes.
Add the vinegar, maple syrup, salt, and pepper to the pan.
Stir to coat the shallots well.
Return the pan to the oven and cook for another 6 minutes. Stir frequently.
Remove and let cool.
Serve warm or chill prior to using.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great topping with a wide variety of uses. Served warm, it is perfect on top of almost anything you care to grill: fish, chicken, pork tenderloin, or tofu. You can use it right after cooking or reheat it gently for serving. It’s also delicious cold as an appetizer on whole grain crackers.