This recipe is an accompaniment for Miniature Crab Cakes with Tomato Ginger Jam .
Active time: 30 min Start to finish: 1 hr
Cooks' note:
Jam can be made 2 days ahead and chilled, covered. Stir in lime juice and cilantro just before serving.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
1/4 cup minced shallot
1 tablespoon finely grated peeled fresh ginger
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1 tablespoon sugar
1 1/2 pounds plum tomatoes, seeded and finely chopped
1 1/2 tablespoons fresh lime juice
2 tablespoons finely chopped fresh cilantro
Preparation
Step 1
Cook shallot, ginger, garlic, salt, black pepper, and red pepper flakes in butter in a 10-inch heavy skillet over moderately low heat, stirring, until shallot is softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
Step 2
Cool jam to room temperature, then stir in lime juice and cilantro.
