- 10 shallots, sliced thin lengthwise
- 2 tablespoons julienne strips peeled fresh ginger
- 2 tablespoons unsalted butter
- 1 garlic clove, cut into thin strips
- 1/2 cup chicken broth
- 1/3 cup balsamic vinegar
- 1/4 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.
- Serve marmalade with meat, poultry, fish, or vegetables.