Cranberry Sauce with Roasted Shallots and Port

Ingredients

• 18 large shallots
• peeled
• quartered lengthwise through root end
• 1 tablespoon vegetable oil
• 5 teaspoons minced fresh thyme
• 5 tablespoons balsamic vinegar
• 1 tablespoon plus 1/2 cup sugar
• 1 2/3 cups ruby Port
• 1/3 cup (packed) golden brown sugar
• 1 12-ounce bag cranberries
• 1/4 cup dried currants
• 1 tablespoon chopped fresh marjoram

Instructions

1. Preheat oven to 400F.
2. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet.
3. Sprinkle with salt and pepper.
4. Bake until golden, about 25 minutes.
5. Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl.
6. Drizzle over shallots; toss to coat.
7. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes.
8. Remove from oven.
9. Bring Port, brown sugar, 4 tablespoons vinegar, and 1/2 cup sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves.
10. Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes.
11. Mix in marjoram and 2 teaspoons thyme.
12. Mix in shallots.
13. Transfer to bowl.
14. Cover and chill overnight.
15. (Can be made 1 week ahead.
16. Keep refrigerated.)
17. Serve cold or at room temperature.