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Orange and shallot marmalade

23 November 2015

The shallot and orange marmalade recipe makes a delicious relish works well with cold meats and cheese.

Shallot and orange marmalade
Shallot and orange marmalade can be eaten with cold meat and cheese

Preparation time

20 minutes

Cooking time

40 minutes


1 jar


  • 500g shallots, peeled, leave whole or slice for a finer relish
  • 1 tbsp olive oil
  • 4 tbsps caster sugar
  • Zest and juice of 2 oranges
  • 2 tbsps white wine vinegar


To peel the shallots, pour boiling water over them and leave them to cool a little. Cut the end from the bottom and slip off the skins.

Place the peeled shallots in a saucepan with the olive oil, cook over a low heat until softened and beginning to caramelised, this will take around 20 minutes.

Add the sugar, orange juice and zest and the vinegar, continue cooking until the liquid has reduced a little, around 7-10 minutes, allow to cool.

Spoon into a sterilised jam jar, cover and store in the fridge. Eat within 1 week.

Serve cold with cheese or cold meats, or warm and serve as a delicious topping for steak or gammon.

Our thanks to for providing this recipe.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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