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Receta Cranberry Sauce With Roasted Shallots And Port

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Ingredientes

Cost per recipe $3.43 view details

Direcciones

  1. 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.
  2. 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.
  3. This recipe yields about 4 c..
  4. 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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