Shallots are pan fried in oil and butter then simmered in sweet red wine with crushed juniper berries. That’s it. Season with salt and pepper and bring it to the table.
I like this dish not only because it has beautiful festive, sweet, and spicy flavors, but because it’s not too filling. A perfect companion to potatoes and other carb-rich side dishes for a holiday meal.
You can also make this dish up to three days ahead of time. Heat and serve.
Juniper Shallots in Red Wine
Ingredients
- 1 lb. shallots
- 3 tablespoons white granulated sugar
- 3 tablespoons unsalted butter
- 1 cup sweet red wine
- 1 cup vegetable broth
- 1 tablespoon juniper berries crushed
- Kosher salt and freshly ground pepper to taste
Instructions
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Peel the shallots and cut into quarters
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Add the sugar to a skillet over medium heat and cook, stirring until the sugar caramelizes.
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Add the butter and melt it into the sugar.
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Add the shallot quarters and cook, stirring until soft.
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Deglaze the pan with the wine and the broth.
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Add the juniper berries to the pan. Simmer for 5 minutes
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Season with salt and freshly ground black pepper.
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Transfer to a serving dish and serve immediately.
