Cranberry Sauce with Roasted Shallots and Port

Cranberry Sauce with Roasted Shallots and Port
Photo by Scott Peterson


  • 1 12-ounce bag cranberries
  • 9 tablespoons sugar
  • ¼ cup dried currants
  • 1 tablespoon fresh marjoram
  • 1 tablespoon vegetable oil
  • 1/3 cup golden brown sugar
  • 5 tablespoons balsamic vinegar
  • + 3 more ingredients
    • 5 teaspoons fresh thyme
    • 1 2/3 cups ruby Port
    • 18 large shallots

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 shallot...

View full recipe at Epicurious


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