Cranberry Sauce with Roasted Shallots
MAKES ABOUT 4 1/2 CUPS
Ingredients
- 3 large shallots (peeled and quartered lengthwise)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt (to taste)
- Pepper (to taste)
- 1 3/4 cup fruity red wine (such as merlot)
- 1/2 cup fresh orange juice
- 1 3/4 cup packed light brown sugar
- 12 ounces fresh cranberries
- 1/2 cup raisins or currants
- 2 teaspoons fresh thyme leaves
- Zest of 1 small orange
Directions
- Preheat oven to 400°F.
- Place shallots in small baking dish. Add oil, vinegar, salt, and pepper. Toss to coat. Roast, stirring once or twice, until caramelized and tender, 25 to 30 minutes.
- Remove from oven and allow to cool.
- While shallots are roasting, bring wine, orange juice, and brown sugar to a simmer in a medium saucepan over medium heat. Stir to dissolve sugar. Add cranberries and raisins. Cook, stirring occasionally, until cranberries pop and sauce begins to thicken, 10 to 12 minutes.
- Remove saucepan from heat. Roughly chop shallots and add to saucepan. Stir in thyme and orange zest. Season with salt and pepper, to taste.
- Serve at room temperature or transfer to a covered container and refrigerate up to 3 days.
Nutrition
- Calories: 140
- Fat: 1.0 g
- Saturated Fat: 0.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 10.0 mg
- Carbohydrates: 29.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 24.0 g
- Protein: 1.0 g