Recipe information
Yield
serves 4
Ingredients
1 tablespoon olive oil
1 pound small shallots (about 12), peeled (stem ends left intact), halved lengthwise if large
1 3/4 cups water
1 teaspoon finely grated orange zest, plus 1/2 cup juice (from about 2 oranges)
1/2 cup apple-cider vinegar
3 tablespoons light-brown sugar
Coarse salt and freshly ground pepper
Preparation
Step 1
In a large skillet, heat oil over medium-high. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
Step 2
Add the water, orange zest and juice, vinegar, and brown sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until shallots are tender when pierced with the tip of a sharp knife and liquid is syrupy, 35 to 40 minutes. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.) Serve hot.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
