John Myers
Shallots with Cranberries
The perfect shallots with cranberries recipe with a picture and simple step-by-step instructions.
- 500 g Shallots
- 40 g Butter
- 1 tbsp Sugar
- 2 tbsp Dark balsamic vinegar
- 200 ml White wine
- 1 tsp Peppercorns red or black
- 4 Cloves
- 1 tbsp Dried cranberries
- 1 branch Thyme
- Peel the shallots and fry them in the butter in a saucepan for approx. 5 minutes. They can take on some color, but not burn. Then sprinkle in the sugar and dissolve while stirring. Pour in the balsamic vinegar, stir and immediately deglaze with the white wine.
- Turn the heat down a little and add peppercorns, cloves, cranberries and the sprig of thyme. Put the lid on the saucepan and simmer gently until the onions have softened and the stock is half syrupy. This can take 15-20 minutes. Depends on the size of the shallots.
- Let it cool down and then enjoy it as a side dish or just with a baguette and a delicious glass of wine. Caution, are potentially addictive ………….
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