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Ingredients
- 18 lrg shallots peeled, and quartered lengthwise through root end
- 1 Tbsp. vegetable oil
- 5 tsp chopped fresh thyme
- 5 Tbsp. balsamic vinegar
- 1 Tbsp. sugar plus
- 1/2 c. sugar
- 1 2/3 c. ruby Port
- 1/3 c. golden sugar - (packed)
- 1 bag cranberries - (12 ounce)
- 1/4 c. dry currants
- 1 Tbsp. minced fresh marjoram
Directions
- Preheat oven to 400 degrees. Toss shallots with oil and 3 tsp. thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake till golden brown, about 25 min. Mix 1 Tbsp. vinegar and 1 Tbsp. sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting till shallots caramelize, stirring occasionally, about 10 min. Remove from oven.
- Bring Port, brown sugar, 4 Tbsp. vinegar, and 1/2 c. sugar to boil in heavy large saucepan over medium-high heat, stirring till sugar dissolves. Add in cranberries and currants; cook till berries pop, stirring occasionally, about 8 min. Fold in marjoram and 2 tsp. thyme. Fold in shallots. Transfer to bowl. Cover and refrigerateovernight. (Can be made 1 week ahead. Keep refrigerated.) Serve cool or possibly at room temperature.
- This recipe yields about 4 c..
- Yield: 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 307g | |
| Calories 966 | |
| Calories from Fat 122 | 13% |
| Total Fat 13.86g | 17% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 553mg | 16% |
| Total Carbs 213.9g | 57% |
| Dietary Fiber 3.5g | 12% |
| Sugars 207.31g | 138% |
| Protein 2.32g | 4% |
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