Tangy-Sweet Orange Glazed Shallots

My mother cooked dinner for us last night and served these over cavatelli with strips of roasted chicken. It was fabulous!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 12  small shallots, peeled, leaving stem ends intact and halved lengthwise
• 1  teaspoon  grated orange zest
• 1⁄2 cup  orange juice
• 1⁄2 cup cider vinegar
• 3  tablespoons light brown sugar
•  coarse salt
•  fresh ground black pepper

Directions

1. In a large skillet, heat the oil.
2. Add the shallots; cook, stirring frequently, until lightly browned (about 5 minutes).
3. Add in 1 3/4 cups water, the orange zest and juice, vinegar, and sugar; season with salt and pepper.
4. Bring to a boil; cook over medium heat until most of the liquid has evaporated, the shallots are tender enough to be easily pierced with a knife tip, and the remaining liquid is syrupy (35-40 minutes).
5. You may need to increase the heat to high if the shallots are tender but not yet glazed. Serve immediately.