50 g sugar in crystals stir together with 50 g butter in a pan, until the caramelized sugar takes on a light brown colour.
200 g shallots peel, add to the caramelized sugar and let cook for a short while. Add 1/4 l Zweigelt red wine
season with
1pinch salt
1pinch white pepper
thyme and
2tbsp. Elderberry Vinegar and let everything simmer for about one hour.
A suitable side dish for venison or lamb!
by Elfriede Musser, Freundorf, Lower Austria
