Cranberry Sauce With Roasted Shallots And Port Recipe - Cooking Index
Cranberry Sauce With Roasted Shallots And Port Recipe - Cooking Index
| 18 teaspoons | 90ml | Shallots - peeled, and (large) |
| Quartered lengthwise through root end | ||
| 1 tablespoon | 15ml | Vegetable oil |
| 5 teaspoons | 25ml | Minced fresh thyme |
| 5 tablespoons | 75ml | Balsamic vinegar |
| 1 tablespoon | 15ml | Sugar - plus |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 2/3 cups | 394ml | Ruby Port |
| 1/3 cup | 53g / 1.9oz | Golden brown sugar - (packed) |
| 1 | Bag cranberries - (12 oz) | |
| 1/4 cup | 15g / 0.5oz | Dried currants |
| 1 tablespoon | 15ml | Chopped fresh marjoram |
Preheat oven to 400 degrees. 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. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
This recipe yields about 4 cups.
Source:
Bon Appetit, November 2002
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