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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2011
Ingredients
Method
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.)
Nutritional facts Per serving: about
- Sodium 87 mg
- Protein 2 g
- Calories 133.0
- Total fat trace
- Potassium 309 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 28 g
%RDI
- Iron 8.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 2.0
