| Yield: | 4 servings |
Ingredients
- 18 medium shallots, peeled and quartered lengthwise through root end
- 1 Tbs. vegetable oil
- 2 tsp. minced fresh thyme
- 5 Tbs. 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 oz. bag fresh cranberries
- 1 Tbs. chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
- Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 527 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 13 g |
| Sugar | 72 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 49 mg |
| Serving Size | 1 of 4 servings |
| Calories | 527 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 13 g |
| Sugar | 72 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 49 mg |
Reviews
This recipe was created by Master Sommelier, Andrea Immer-Robinson. It was aired on a TV show back in November of 2005 in a segment called Pairings with Andrea. I swear by this recipe, and although I have altered it over the years, the base taste of it is really worth making and enjoying. I also use this recipe to make a cranberry vinaigrette and a cranberry sorbet. You won’t be sorry if you add this to your holiday menu. I can it and use it all year long. It’s great with chicken, turkey and pork. It is great with cheese like blue or gorgonzola and is wonderful with fruits like apples and pears. I haven’t tried it with beef, but I bet it would be dynamite and if you were to add some chili peppers or jalapenos it would work great with Asian and Mexican inspired dishes.
This is recipe a wonderful change from the traditional, often overly sweet cranberry sauce. I love its depth of flavor and is savory rather than sweet character! I find myself making it several times a year, using it as a condiment for beef, pork loin or even poultry though I find I like its savory flavor best with beef. Absolutely love it with leftover roast beef or simply on its own.
This is an amazing recipe! We have used this recipe for several holiday seasons. If you want something more savory than sweet, it really hits the spot. You can use the leftover sauce on sandwiches.