Cranberry and Roasted Shallot Sauce

Name: Cranberry and Roasted Shallot Sauce
Prep time: 1 h
Cook time: 24 h
Total time: 25 h
Yield: 4 cups, 6-8 serving(s)
Ingredients: 18 medium shallots, peeled and quartered lengthwise thru root end; 1 tablespoon vegetable oil; 2 teaspoons minced fresh thyme; 5 tablespoons 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 ounces fresh cranberries; 1 tablespoon chopped fresh parsley

Submitted by greyghost

"FANTASTIC cranberry sauce for holidays or every day- so good! I got it off of Pairing with Andrea - a special on food network that also is on fine living tv - a HUGE hit today at thanksgiving dinner!"

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Ready In:: 25hrs
Ingredients:: 10
Yields:: 4 cups
Serves:: 6-8

ingredients

18 medium shallots, peeled and quartered lengthwise thru root end
1 tablespoon vegetable oil
2 teaspoons minced fresh thyme
5 tablespoons 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 ounces fresh cranberries
1 tablespoon chopped fresh parsley

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.**.