Zinfandel-Glazed Shallots

1. 1

   Melt 1 1/2 tablespoons butter in heavy large skillet over low heat.

2. 2

   Add trimmed shallots.

3. 3

   Cover and cook until shallots are golden and beginning to soften, stirring occasionally, about 10 minutes.

4. 4

   Add red wine and sugar and stir until sugar dissolves.

5. 5

   Simmer mixture without stirring until liquid is reduced to glaze consistency, swirling skillet occasionally, about 20 minutes.

6. 6

   Add apple juice to skillet and continue to simmer until shallots are tender and liquid is reduced to glaze consistency, stirring occasionally, about 16 minutes.

7. 7

   Season mixture to taste with salt and pepper.

8. 8

   (Glazed shallots can be prepared 1 day ahead.

9. 9

   Cover tightly and refrigerate.

10. 10

    Rewarm glazed shallots over low heat before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.