Cranberry Sauce with Roasted Shallots and Port

Name: Cranberry Sauce with Roasted Shallots and Port
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 Tbsps balsamic vinegar; 340 grams cranberries; 59 milliliters dried currants; 1 Tbsp chopped fresh marjoram; 5 teaspoons minced fresh thyme; 79 milliliters (packed) golden brown sugar; 394 milliliters ruby Port; 18 larges shallots, peeled, quartered lengthwise through root end; 1 Tbsp sugar; 1 Tbsp vegetable oil

Cranberry Sauce with Roasted Shallots and Port might be just the side dish you are searching for. This recipe makes 4 servings with 440 calories, 4g of protein, and 4g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up marjoram, sugar, thyme, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 400°F. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet.

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Shallot

Thyme

Cooking Oil

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Baking Sheet

Oven

Sprinkle with salt and pepper.

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Salt And Pepper

Bake until golden, about 25 minutes.

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Oven

Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl.

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Vinegar

Sugar

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Bowl

Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes.

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Shallot

Remove from oven.

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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.

Ingredients you will need

Brown Sugar