Ginger Shallot Marmalade

• 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

1. 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.
2. Add garlic and cook, stirring, 1 minute.
3. Increase heat to moderately high and stir in a remaining ingredients.
4. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes.
5. Marmalade keeps, covered and chilled, up to 2 weeks.
6. Serve marmalade with meat, poultry, fish, or vegetables.

shallots, julienne strips, unsalted butter, garlic, chicken broth, balsamic vinegar, honey, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/ginger-shallot-marmalade-11687 (may not work)