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Shallot and Orange Marmalade


Shallot and Orange MarmaladeUsing just 5 ingredients this quick-to-prepare, zesty relish is great with cold meat, cheese or served with a meaty main, published courtesy of

A delicious relish that works perfectly with cold meats and cheese. Keep a jar in the fridge to liven up any meal. To make easy work of peeling the shallots, pour boiling water over the shallots, leave to cool a little, cut the end from the bottom and slip off the skins.

There is nothing quite like shallots for adding a uniquely delicate, sweet, piquant flavour. With their superior taste, shallots transform everyday meals into something extra special.

Shallots form a vital part of the chef's mise en place and are at the heart of many classic dishes. Professional chefs and passionate home cooks know that shallots are a crucial ingredient in stews and casseroles but they are also fantastic in stir fries, breads, sauces, tarts, soups, salads and curries.


500g shallots, peeled, leave whole or slice for a finer relish
1 tbsp olive oil
4 tbsps caster sugar
Zest and juice of 2 oranges
2 tbsps white wine vinegar


  • Place the shallots in a saucepan with the olive oil, cook over a low heat until softened and beginning to caramelised, this will take around 20 minutes.

  • Add the sugar, orange juice and zest and the vinegar, continue cooking until the liquid has reduced a little, around 7 - 10 minutes, allow to cool.

  • Spoon into a sterilised jam jar, cover and store in the fridge. Eat within 1 week.

  • Serve cold with cheese or cold meats, or warm and serve as a delicious topping for steak or gammon.

Makes: 1 jar

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