Ginger Shallot Marmalade

1. 1

   In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes.

2. 2

   Add garlic and cook, stirring, 1 minute.

3. 3

   Increase heat to moderately high and stir in a remaining ingredients.

4. 4

   Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes.

5. 5

   Marmalade keeps, covered and chilled, up to 2 weeks.

6. 6

   Serve marmalade with meat, poultry, fish, or vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.