Shallot and Orange Marmalade

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Spice up your daily sandwich with this delicious relish – this spread works perfectly with cold meats and cheese and is a great secret weapon to keep in the fridge to liven up a meal with a little extra flavour.

Makes: 1 jar        Prep time: 20 minutes         Cooking time: 40 minutes

You’ll need

  • 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

What to do

  1. 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.
  2. 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.
  3. Spoon into a sterilised jam jar, cover and store in the fridge. Eat within 1 week.
  4. Serve cold with cheese or cold meats, or warm and serve as a delicious topping for steak or gammon.

Cook’s tip

Make peeling shallots simpler by pouring boiling water over them in the sink. Leave them to cool for a moment and then cut the end from the bottom – the skins will slip right off.

Recipe courtesy of

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