Cranberry and Roasted-Shallot Sauce
- 4 servings
- 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
Preheat oven to 400F.Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
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. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.
This recipe can be made up to a week in advance if kept refrigerated.