Cranberry Sauce with Roasted Shallots Recipe

Ingredients:

• 3 large shallots, peeled and quartered lengthwise
• 1 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• Salt and freshly ground black pepper
• 3/4 cup fruity red wine, such as Merlot
• 1/2 cup fresh orange juice
• 3/4 cup packed light brown sugar
• 1 (12 ounce) package fresh cranberries
• 1/2 cup raisins or currants
• 2 tsp fresh thyme leaves
• Zest of 1 small orange

Directions:

1. Preheat oven to 400°F.
2. Place shallots in a small baking dish, add oil, vinegar, salt, and pepper and toss coat.
3. Transfer to a preheated oven and roast, stirring once or twice, until caramelized and tender, 25 to 30 minutes.
4. Remove from oven and allow to cool. Roughly chop shallots.
5. While shallots are roasting, bring wine, orange juice, and brown sugar to a simmer in a medium saucepan over medium heat, stirring to dissolve sugar. Add cranberries and raisins, and cook, stirring occasionally, until cranberries pop and sauce begins to thicken, 10 to 12 minutes.
6. Remove saucepan from heat and stir in chopped shallots, thyme, and orange zest. Taste and adjust seasoning with salt and pepper.
7. Serve at room temperature or transfer to a covered container and refrigerate for up to 3 days.