Cranberry Sauce with Roasted Shallots and Port

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!