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
Details
Adapted from epicurious.com
Preparation
Step 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.
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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