Red Wine Shallots

For the red wine shallots, first peel the shallots so that the stem remains. Cut the rosemary stems apart a few times.

Bring red wine, red wine vinegar, brown sugar, salt and rosemary to a boil in a saucepan. Add in the shallots and cook quietly in the covered saucepan over low heat for about 20 minutes. You want the shallots to be cooked through, but not so soft that they fall apart.

Either use the red wine shallots immediately or pour them while still hot into prepared jars and seal on the spot. Store in a cool, dark place.

Preparation Tip:

Red wine shallots taste exceptionally good with dark game meats, pâtés and terrines.

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