Cranberry Sauce with Roasted Shallots and Port Recipe

Name: Cranberry Sauce with Roasted Shallots and Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400F.
2
Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet.
3
Sprinkle with salt and pepper.
4
Bake until golden, about 25 minutes.
5
Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl.
6
Drizzle over shallots; toss to coat.
7
Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes.
8
Remove from oven.
9
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.
10
Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes.
11
Mix in marjoram and 2 teaspoons thyme.
12
Mix in shallots.
13
Transfer to bowl.
14
Cover and chill overnight.
15
(Can be made 1 week ahead.
16
Keep refrigerated.)
17
Serve cold or at room temperature.

127

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 large shallots, peeled, quartered lengthwise through root end, 1 tablespoon vegetable oil, 5 teaspoons minced fresh thyme, 5 tablespoons balsamic vinegar, and more.

Yes, Cranberry Sauce with Roasted Shallots and Port 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 Sauce with Roasted Shallots and Port

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