Cranberry And Roasted-Shallot Sauce
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tbsps
Vegetable Oil2 tsps
Thyme (minced fresh)5 tbsps
Balsamic Vinegar1 cup
Granulated Sugar1 cup
Red Wine (dry)340 g
Cranberry (bag fresh)1 tbsps
Parsley (chopped fresh)Directions:
1
Preheat oven to 400 degrees F
2
Toss shallots with oil and minced fresh thyme on small rimmed baking sheet
3
Sprinkle with salt and pepper
4
Bake until golden, about 25 minutes
5
Drizzle one tablespoon vinegar over shallots, toss to coat
6
Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes
7
Remove from oven
8
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
9
Add cranberries; cook until berries pop, stirring occasionally, about eight minutes
10
Mix in parsley and shallots
11
Transfer to bowl
12
Cover and chill overnight
13
Serve cold or at room temperature