Cranberry and Roasted Shallot Sauce

Recipe by greyghost
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25hrs
SERVES: 6-8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper.
  • Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
  • 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 of 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 8 minutes.
  • Mix in parsley and shallots.
  • Transfer to bowl or casserole dish. Cover and chill overnight.
  • Serve cold or at room temperature.
  • **This recipe can be made up to a week in advance if kept refrigerated.**.
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