Sweet-and-Sour Shallots

By Amanda Barnier and The Test Kitchen

Tested till perfect

10 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Sweet-and-Sour Shallots

Sweet-and-Sour Shallots
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 133133 cal
pro 2 g2g pro
total fat 00 total fat
sat. fat 0 g0g sat. fat
carb 28 g28g carb
fibre 2 g2g fibre
chol 0 mg0mg chol
sodium 87 mg87mg sodium
potassium 309 mg309mg potassium
% RDI: -
calcium 33 calcium
iron 88 iron
vit A 88 vit A
vit C 22 vit C
folate 99 folate
  • Preparation time: 15 minutes
  • Total time : 1-1/4 hours

Sherry, a fortified wine, adds a lovely flavour to these tangy-sweet, glossy shallots. They soften into a perfectly delicious and festive condiment for roasted meats and poultry.

Ingredients

  • 2 cups sherry 2 cups sherry
  • 1/3 cup granulated sugar 1/3 cup granulated sugar
  • 1/3 cup sherry vinegar 1/3 cup sherry vinegar
  • 1/4 tsp salt 1/4 tsp salt
  • 1 bay leaf 1 bay leaf
  • 1-1/2 lb (675 g) large shallots , peeled and halved1-1/2 lb (675 g) large shallots, peeled and halved

Preparation

In saucepan, bring sherry, sugar, vinegar, salt and bay leaf to boil; add shallots. Place round of parchment paper directly on surface to keep shallots submerged. Gently boil over medium-low heat until softened, about 40 minutes.

With slotted spoon, transfer shallots to bowl. Cook glaze until thickened and reduced to 1/3 cup, 10 to 13 minutes. Return shallots to pan, tossing to coat. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days. Warm in small pan over medium heat, about 3 minutes.)

Source : Canadian Living Magazine: December 2011

Related content

You might also like

Contests

All contests



Most popular

Most popular videos