Cranberry Sauce with Roasted Shallots and Port |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
18 large shallots, peeled, quartered lengthwise through root end |
1 tablespoon vegetable oil |
5 teaspoons minced fresh thyme |
5 tablespoons balsamic vinegar |
1 tablespoon plus 1/2 cup sugar |
1 2/3 cups ruby port |
1/3 cup (packed) golden brown sugar |
1 12-ounce bag cranberries |
1/4 cup dried currants |
1 tablespoon chopped fresh marjoram |
Directions:
1. Preheat oven to 400°F. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
2. Bring Port, brown sugar, 4 tablespoons vinegar, and 1/2 cup sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes. Mix in marjoram and 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
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