Cranberry Sauce With Roasted Shallots And Port

By á-170456

Ingredients

• 18 large shallots peeled, and quartered lengthwise through root end
• 1 tablespoon vegetable oil
• 5 teaspoons minced fresh thyme
• 5 tablespoons balsamic vinegar
• 1 tablespoon sugar plus
• 1/2 cup sugar
• 1 2/3 cups ruby Port
• 1/3 cup golden brown sugar - (packed)
• 1 bag cranberries - (12 oz)
• 1/4 cup dried currants
• 1 tablespoon chopped fresh marjoram

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. 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.

This recipe yields about 4 cups.