Shallot & Cassis Marmalade

This savoury spread is great served with breads, crackers and cheese. Or serve as a side dish to cold meats.

2 tablespoons olive oil
3 cups (400g) thinly sliced shallots
1 teaspoon flaky salt
2 tablespoons each: fresh thyme leaves, red wine vinegar
2-3 tablespoons crème de cassis

Heat the oil in a heavy-based, medium saucepan. Add the shallots and sprinkle with salt. Reduce the heat to low and cook for 30 minutes or until very tender, stirring occasionally.

Stir the thyme into the shallots. Remove from the pan and set aside in a bowl.

Place the pan back on the hob on medium heat. Add the vinegar and swirl to deglaze the pan. Pour over the shallots. Add the crème de cassis, a little at a time, to taste. Cool then chill if serving at a later date.

One hour before serving, place the cheese and the marmalade on a serving platter and return to room temperature. Serves 4 as a nibble with drinks.


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