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Receta Cranberry Sauce With Roasted Shallots And Port
by Global Cookbook

Cranberry Sauce With Roasted Shallots And Port
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Ingredientes

  • 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

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.