Cranberry And Roasted Shallot Sauce

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• 18 medium shallots, peeled and quartered lengthwise thru root end
• 1 tablespoon vegetable oil
• 2 teaspoons minced fresh thyme
• 5 tablespoons balsamic vinegar
• 1/2 cup granulated sugar
• 1 cup dry red wine
• 2/3 cup ruby port
• 1/3 cup light brown sugar, packed
• 12 ounces fresh cranberries
• 1 tablespoon chopped fresh parsley

Recipe

• 1 preheat oven to 400°f.
• 2 toss shallots with oil and minced fresh thyme on small rimmed baking sheet. sprinkle with salt and pepper.
• 3 bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
• 4 drizzle one tablespoon vinegar over shallots toss to coat. continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. remove from oven.
• 5 bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves.
• 6 add cranberries, cook until berries pop, stirring occasionally, about 8 minutes.
• 7 mix in parsley and shallots.
• 8 transfer to bowl or casserole dish. cover and chill overnight.
• 9 serve cold or at room temperature.
• 10 **this recipe can be made up to a week in advance if kept refrigerated.**.