This is the perfect relish to liven up any festive feast as well as working perfectly with cold meats and cheese. To make easy work of peeling the shallots, pour boiling water over them, leave to cool a little then cut the ends from the bottoms and slip off the skins
Makes 1 jar
Preparation time 20 minutes Cooking time 30 minutes, plus cooling
1 tbsp olive oil
500g/1 lb 2oz shallots, peeled, left whole or sliced for a finer relish
4 tbsp caster sugar
Zest and juice of 2 oranges
2 tbsp white wine vinegar
1. Heat the oil in a pan, add the shallots and cook over a low heat until softened and beginning to caramelise – this will take around 20 minutes.
2. Add the sugar, orange zest and juice and vinegar and continue cooking until the liquid has reduced a little – around 7-10 minutes. Remove from the heat and leave to cool. Spoon into a sterilised jam jar, cover and store in the fridge. Eat within 1 week.
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This cranberry roulade looks fabulous, festive and fun. Fresh and light, the tartness of the cranberries beautifully complements the sweetness of the meringue. Plus its quick to make and can be frozen, making entertaining a crowd easier
Preparation time 20 minutes Cooking time 25 minutes
INGREDIENTS For the meringue
5 eggs whites
275g/10oz caster sugar
50g/2oz flaked almonds For the filling
250g/9oz fresh cranberries
100g/4oz caster sugar
Grated zest and juice of / an orange
300ml//pt double cream
3 tbsp Cointreau
1. Preheat the oven to 200°C, 400°F, Gas 6 and line a 35 x 23cm/14 x 9in Swiss roll tin with lightly greased baking parchment.
2. Whisk the egg whites until very stiff then gradually whisk in the sugar. Spread the meringue into the prepared tin and sprinkle with the almonds. Bake in the preheated oven for 10 minutes then reduce the heat to 160°C, 300°F, Gas 2 and continue to cook for a further 15 minutes. Remove from the oven and turn, almond side down, onto
a sheet of baking parchment and leave to cool.
3. Meanwhile, make the filling.
Place the cranberries in a saucepan with the sugar, orange zest and juice and simmer until softened and syrupy then take off the heat and leave to cool.
4. When ready to assemble, whisk the cream and Cointreau until the mixture stands in soft peaks. Spread the cool cranberry mixture evenly over the roulade then spread the cream over. Roll up from the long end fairly tightly, using the baking parchment to help you (don’t worry if it cracks a little). Place on a serving plate and chill before serving.
5. For an extra wow factor, you could decorate with chocolate holly leaves and crystallised cranberries. For the holly leaves, paint melted chocolate onto the back of clean holly or bay leaves, leave to set in the fridge then repeat with another layer of chocolate and set again. Carefully peel off. To make crystallised cranberries, soak fresh uncooked cranberries in a sugar syrup then roll in caster sugar and allow to dry for a few hours.
6. To freeze, place the cooked but unfinished roulade on a platter, open-freeze overnight then wrap in a double layer of foil. Unwrap and defrost slowly in the fridge for several hours before serving.
SHALLOT AND ORANGE MARMALADE Photo Gallery