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Shallot and Red Wine Jam

In one mouthwatering roll around the tongue you get fruity, onion-y, sweet, and tangy. Shallots with honey, wine, balsamic vinegar, and aromatic vanilla beans, slowly cooked into a sticky compote–this intensely flavorful savory shallot and red wine jam almost takes your breath away.

Shallot and Red Wine Jam

On top of crostini, paired with goat cheese, the plum-colored tangle of allium becomes a fabulous cocktail nibble. Delicious with a glass of red wine. Since you didn’t use the entire bottle of wine to make your shallot jam, you might as well drink the rest along with the crostini. At least that’s how it went down with me… 

Shallot and Red Wine Jam on crostini with goat cheese

This recipe yields more jam than you need for a small party—put together something else yummy with what’s leftover. You will love sharp cheddar cheese melted with shallot and red wine jam as a quesadilla filling–O-M-G! To heck with the crostini–make quesadillas.

Shallot and Red Wine Jam closeup

Shallot and Red Wine Jam recipe notes:

  • Shallots are the sweeter cousins of onion and garlic. They come with similar papery skin covering two lobes, or cloves.
  • The hardest part of this simple recipe is cutting the shallots as thinly as possible—use a sharp chef’s knife.
  • Shallots keep a little texture when cooked; unlike onions, they don’t soften or truly caramelize.

shallots for Shallot and Red Wine Jam

  • Choose a fruity red wine, like Pinot Noir, Rioja, or Zinfandel.
  • Shallot and red wine jam pairs well with garlicky sautéed greens too. Hmmm–brain spinning—why not put garlicky greens in those quesadillas next time?
  • Recipe adapted from the Red Wine-Shallot Compote in Peter Berley’s Flexitarian Table.

April Eat Seasonal print

Every month Becky of Vintage Mixer gathers a group of recipe-writing bloggers and a list of seasonal produce, to get our creative juices flowing. This month I chose shallots. “They’re my jam.” Does that slang make me sound crazy, old, or young?

Also, around the first of every month Becky links to 90+ recipes featuring seasonal veggies and fruits. Some recipes are from Letty’s Kitchen—all the more reason to check out Becky’s April list. 😉

Follow the bloggers below to see the recipes everyone created for April. We hope they inspire you to get in the kitchen and cook something delicious, and seasonal.

Asparagus and Baked Ricotta Tart by Vintage Mixer

Papaya-Lime Smoothie Bowl with Toasted Cashew-Quinoa Cereal by Floating Kitchen

Easy Maple Mustard Chicken Drumsticks with Roasted Radishes and Asparagus by Simple Bites

Vietnamese Lemongrass Chicken Rice Noodle Bowls: Bun Ga Nuong by Food For My Family

Rhubarb Ginger-Berry Bourbon Cooler by Climbing Grier Mountain

Marinated Beets with White Wine Vinegar by Project Domestication

Lemon Rosemary Shrimp and Broccoli Slaw by Cookin’ Canuck

Spring Vegetable Lemon Risotto by Flavor the Moments

Key Lime Pie by Foodie Crush

April Eat Seasonal Collage for Shallot and Red Wine Jam post

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Shallot and Red Wine Jam
Print
Shallot and Red Wine Jam
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Terrific with goat cheese as an appetizer, this is the most delicious savory jam you will ever enjoy. This shallot and red wine jam with cheddar cheese make incredible quesadillas! Yields about 1 1/2 cups jam.

Course: Appetizer, Component, Condiment
Cuisine: Vegan, Vegetarian
Servings: 1 cups
Author: Letty | Letty's Kitchen
Ingredients
  • 1 pound shallots
  • 1 tablespoon olive oil
  • 1 1/2 cups red wine
  • 1 cup water
  • ¼ cup honey or agave syrup
  • 3 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon sea salt
  • 1 vanilla bean
  • 1 sprig fresh rosemary , optional
  • Freshly ground black pepper
Instructions
  1. Cut the shallots in half lengthwise to separate the lobes. Remove the papery skin and any dry outside layers and trim the tip and the tail. Slice thinly, crosswise.
  2. Heat the oil in a medium skillet. Stir in the shallots and sauté until they begin to soften. Add the red wine, water, honey, both vinegars, and the salt. Split the vanilla bean down the middle with a knife and scrape out the tiny seed pods. Add the bean and its scrapings to the skillet, along with the rosemary, if using. Grind in a generous amount of black pepper, at least 20 turns of the grinder.

  3. Bring to a simmer, then reduce the heat as low as you can. Cook, stirring occasionally, until the most of the liquid is gone, about an hour. Remove the vanilla bean and rosemary sprig.
  4. Serve warm, or spoon into jars and refrigerate. Serve with goat cheese and crostini toast or crackers.

***This recipe is an update of one I posted in August 2012, and migrated over from my old muffintalk.wordpress.com blog.

13 comments

  • Like you, I don’t eat much meat but I must say that I think this chutney would be terrific on a steak! Reply · 30 August, 2012

  • Oh, I would definitely drink the rest of the wine while I enjoyed this crostini! This jam would be so incredible on a burger or over steak — I love it! Reply · 11 April, 2016

    • Ha! You got that about good on steak. At least I’ve heard. 😉 Reply · 11 April, 2016

  • […] Shallot and Red Wine Jam by Letty’s Kitchen […] Reply · 11 April, 2016

  • Oh I love savory jams! I’ve made an onion jam before, but never with red wine and now I’m pretty much wondering what the heck else I’ve been doing wrong my whole life. Sounds fabulous! Reply · 11 April, 2016

    • Thanks Liz! Onion jam is next on my list! Reply · 11 April, 2016

  • This sounds absolutely divine! This would be delicious on a toasted sandwich. YUM! Reply · 12 April, 2016

    • Thank Aimee. I see a grilled cheese sammie with shallot and red wine jam in my near future–oh good idea! Reply · 13 April, 2016

  • […] Cooler by Climbing Grier Mountain Marinated Beets with White Wine Vinegar by Project Domestication Shallot and Red Wine Jam by Letty’s Kitchen Lemon Rosemary Shrimp and Broccoli Slaw by Cookin’ Canuck Spring […] Reply · 14 April, 2016

  • Shallots are one of my favorite ingredients, and I love how this recipe brings them to the forefront. Reply · 15 April, 2016

  • cindy

    when do I add the 1 cup of water? Reply · 14 September, 2017

    • Cynthia, Thank you! Add the water along with the red wine and everything else. Reply · 15 September, 2017

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