Name: Cranberry Sauce with Roasted Shallots and Port
Yield: Makes about 4 cups
Ingredients: 18 large shallots, peeled, quartered lengthwise through root end; 1 tablespoon vegetable oil; 5 teaspoons minced fresh thyme; 5 tablespoons balsamic vinegar; 1 tablespoon 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 tablespoon chopped fresh marjoram

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