Ingredients

• 1.5 pounds peeled shallots
• 1 pint Proprietary Red Wine
• 1 pint Round Pond Cabernet-Merlot vinegar
• 1 pint granulated sugar

How to:

1. To prepare the shallot jam start by peeling shallots. You can either dice them by hand or cut them into pieces.
2. Place them in a food processor and pulse until you have reached a finely minced texture of the shallot.
3. In a large saute pan or pot place on the stove and turn on medium-high heat. Add neutral cooking oil to the pan and then add your minced shallots. Sweat the shallots until they turn translucent, you do not want color on the shallots.
4. Then add your mix of wine, vinegar, and sugar to the pan and reduce the heat to a simmer. Cook the mixture down for approximately 30-45 minutes until you have reached a jam-like consistency. If you over-reduce it you can always add a little water later to improve the texture.
5. You can allow it to cool and use as is or you can place the mixture in a high-powered blender and blend until smooth.
6. The jam can be stored in refrigeration for months and is a great condiment to be used with cheeses and steaks.