Cranberry Sauce with Roasted Shallots Recipe

Cranberry Sauce with Roasted Shallots

Makes about 4 1/2 cups


  • 3 large shallots, peeled and quartered lengthwise
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt, to taste
  • Pepper, to taste
  • 3/4 cup fruity red wine (such as Merlot)
  • 1/2 cup fresh orange juice
  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. Remove from oven and allow to cool.
  4. 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.
  5. Remove saucepan from heat. Roughly chop shallots and add to saucepan. Stir in thyme and orange zest. Season with salt and pepper, to taste.
  6. Serve at room temperature or transfer to a covered container and refrigerate 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
We provide nutritional information for our delicious recipes to help you select foods that meet your health and lifestyle goals. Care has been taken to ensure the accuracy of recipes and information. Nutritional data is intended for educational purposes, and not for the diagnosis, prevention, treatment, or cure of any medical condition. Please consult your healthcare provider for specific advice on diet and health. Click here to learn how we analyze the nutritional value of our recipes.

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.) ”

Printing Options

Rate and Review

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. It's all about the delicious food, so let's get cooking!

My Met Market