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Cranberry and Roasted-Shallot Sauce Recipe

Cranberry and Roasted-Shallot Sauce Recipe

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Ingredients

Count

Nutrition

689

Calories

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Ingredients:

Serving

18 medium shallots, peeled and quartered lengthwise through root end
1 tbsp. vegetable oil
2 tsp. minced fresh thyme
5 tbsp. balsamic vinegar
1/2 - cup granulated sugar
1 cup dry red wine
2/3 - cup ruby port
1/3 - cup light brown sugar , packed
12 oz. bag fresh cranberries
1 tbsp. chopped fresh parsley

Directions:

Preheat oven to 400F.Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.
This recipe can be made up to a week in advance if kept refrigerated.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	689.38 Kcal (2886 kJ)
Calories from fat	30.76 Kcal
		% Daily Value*
Total Fat	3.42g	5%
Sodium	73.95mg	3%
Potassium	1854.94mg	39%
Total Carbs	142.46g	47%
Sugars	89.2g	357%
Dietary Fiber	19.19g	77%
Protein	14.9g	30%
Vitamin C	52.6mg	88%
Iron	5.5mg	30%
Calcium	218.3mg	22%

Amount Per 100 g
Calories	92.37 Kcal (387 kJ)
Calories from fat	4.12 Kcal
		% Daily Value*
Total Fat	0.46g	5%
Sodium	9.91mg	3%
Potassium	248.54mg	39%
Total Carbs	19.09g	47%
Sugars	11.95g	357%
Dietary Fiber	2.57g	77%
Protein	2g	30%
Vitamin C	7mg	88%
Iron	0.7mg	30%
Calcium	29.2mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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