Cranberry Sauce with Roasted Shallots Recipe

Cranberry Sauce with Roasted Shallots

Makes about 4 1/2 cups (12 Servings)


  • 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


  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.


Amount Per Serving (based on 12 servings)
Calories: 140
Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrates: 29 g
Fiber: 2 g
Sugar: 24 g
Protein: 1 g
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Ratings and Reviews

“This is an excellent recipe and i'm surprised to be the first person reviewing it. thank you to whoever came up with it! i recommend it for thanksgiving and christmas dinners, but it would be a terrific accompaniment to any fall or winter dinner involving roast pork or possibly beef. it is delicious, sort of complex in flavor, but subtle enough that it doesn't overshadow the turkey, etc. i would say it's sort of french in taste, in case that helps someone decide. you will not taste the individual ingredients, such as the orange juice. this thanksgiving will be our third (or fourth?) time making the recipe and it's a keeper. one suggestion is to try to use fresh thyme as the recipes states. last year i had to sub dried thyme. the taste was wonderful, but i could sort of feel the dried thyme in the sauce for the first day. (my mistake, not the recipe writer's.) ”

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