Cranberry And Roasted Shallot Sauce Recipe

Name: Cranberry And Roasted Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 medium shallots, peeled and quartered lengthwise thru root end; 1 tablespoon vegetable oil; 2 teaspoons minced fresh thyme; 5 tablespoons 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 ounces fresh cranberries; 1 tablespoon chopped fresh parsley

Servings: persons

18 medium shallots, peeled and quartered lengthwise thru root end
1 tablespoon vegetable oil
2 teaspoons minced fresh thyme
5 tablespoons 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 ounces fresh cranberries
1 tablespoon chopped fresh parsley

1
Preheat oven to 400u00b0F.
2
Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper.
3
Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
4
Drizzle one tablespoon vinegar over shallots toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
5
Bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves.
6
Add cranberries, cook until berries pop, stirring occasionally, about 8 minutes.
7
Mix in parsley and shallots.
8
Transfer to bowl or casserole dish. Cover and chill overnight.
9
Serve cold or at room temperature.
10
**This recipe can be made up to a week in advance if kept refrigerated.**.

207

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 18 medium shallots, peeled and quartered lengthwise thru root end, 1 tablespoon vegetable oil, 2 teaspoons minced fresh thyme, 5 tablespoons balsamic vinegar, and more.

Yes, Cranberry And Roasted Shallot Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry And Roasted Shallot Sauce

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