Saturday, November 22, 2008

Cranberry Sauce with Roasted Shallots & Port

18 large shallots, peeled, quartered lengthwise through root end
1 T vegetable oil
5 teaspoons minced fresh thyme
5 T balsamic vinegar
1 T 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 T chopped fresh marjoram

 * * * * * * *

Preparing the cranberry sauce:
Preheat oven to 400 degrees F.

Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes.

Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl. Drizzle over shallots; toss to coat.

Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.

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.

Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes.

Mix in marjoram and 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight.

Serve cold or at room temperature.

Can be made one week ahead. Keep refrigerated.


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