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 through root end; 1 Tbs. vegetable oil; 2 tsp. minced fresh thyme; 5 Tbs. 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 Tbs. chopped fresh parsley

Servings: persons

18 medium shallots, peeled and quartered lengthwise through root end
1 Tbs. vegetable oil
2 tsp. minced fresh thyme
5 Tbs. 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 Tbs. chopped fresh parsley

1
Preheat oven to 400F.Toss shallots with oil and minced fresh thyme on small rimmed baking sheet.
2
Sprinkle with salt and pepper.
3
Bake until golden, about 25 minutes.
4
Drizzle one tablespoon vinegar over shallots, toss to coat.
5
Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes.
6
Remove from oven.
7
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.
8
Add cranberries; cook until berries pop, stirring occasionally, about eight minutes.
9
Mix in parsley and shallots.
10
Transfer to bowl.
11
Cover and chill overnight.
12
Serve cold or at room temperature.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 through root end, 1 Tbs. vegetable oil, 2 tsp. minced fresh thyme, 5 Tbs. 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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