Summary

Ingredients

• 1 kg shallot (s), peeled
• 0.25 liter ¼ red wine
• 1 dl port wine
• 2 dl soup, clear (absolutely fat-free) or water
• 60 g suar or powdered suar
• 1 dl vinegar (red wine vinegar)
• 5 juniper berries
• 1 sprig rosemary
• 10 grains pepper, light

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Instructions

1. Caramelize the sugar in a shallow saucepan, add the shallots, stir, add the remaining ingredients and cook for about 15 minutes. Fill into clean glasses while hot, close tightly and store in a cool and dark place.
2. Tip: You can sterilize the closed jars in a water bath at approx. 120 ° C for about 30 minutes.