• 6 Shallots (3 per person)
• 30 g Butter
• 150 mls Port
• 2 Tbs Redcurrant Jelly (or any fruit berry jelly available!)
• Sat & Pepper to taste

Method:

1. Blanch the Shallots in boiling water for 1 minute, cool under cold water and peel.
2. Melt the Butter in a sauté pan on a high heat and add the Shallots.
3. Keep moving the Shallots around to evenly colour them.
4. Once the Shallots are a dark golden colour (about 5 – 7 minutes) reduce the heat and add the Port and the Fruit Jelly.
5. Once the Jelly has dissolved, season with Pepper and Salt if needed and further lower the heat to a slight simmer.
6. Reduce the sauce by half – this should take 20 minutes or so.
7. Adjust the seasoning and serve.