Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 207 :: ON THE VINE
Source: How to Grill, pg 461
Serves: Makes about 1 cup, serving 6
Category: Sauces
1 pound shallots, thinly sliced (about 4 cups); see NOTE below
2 cups dry red wine
1/4 cup balsamic vinegar, or more to taste
1/4 cup honey, or more to taste
2 tablespoons sugar
1 pinch cayenne pepper
1 pinch ground cloves
About 1/2 teaspoon coarse salt
About 1/2 teaspoon black pepper

Place all the ingredients (use only a little salt and pepper to begin with) in a nonreactive saut pan with 2 cups water. The shallots should be completely covered. Bring the mixture to a boil, reduce the heat to medium, and gently simmer the shallots, uncovered, until the liquid is completely absorbed, 30 to 40 minutes. Stir from time to time, more frequently at the end. You may need to lower the heat to keep the shallots from burning.

Taste for seasoning, adding salt, pepper, vinegar, or honey to taste. The marmalade should be a little sweet, a little sour, and very highly seasoned. Transfer to clean (or even sterile) jars and store in the refrigerator for up to several weeks.

NOTE: Red, white, or yellow onions can be substituted for shallots in this recipe.
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