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Recipes

Cranberry Sauce with Roasted Shallots and Port

By Sarah TenagliaPhotography by Scott Peterson

5.0

(1)

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°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.

    Step 2

    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. DO AHEAD Can be made 1 week ahead. Keep refrigerated. Serve cold or at room temperature.

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