Cranberry And Roasted Shallot Sauce Recipes

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ROASTED CRANBERRY SAUCE WITH ALMOND BRITTLE



Roasted Cranberry Sauce with Almond Brittle image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries, thawed if frozen
1 cup sugar
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary
Kosher salt
Cooking spray
1/3 cup sliced raw almonds
1 tablespoon pure maple syrup

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the cranberries with the sugar, wine, olive oil, 1 tablespoon rosemary and 1/2 teaspoon salt in a 9-by-13-inch baking dish. Bake on the lower oven rack, breaking up the berries with a spoon halfway through, until bubbling, 20 to 30 minutes. Let cool 10 minutes. Transfer to a bowl, cover and refrigerate until chilled, at least 2 hours.
  • Meanwhile, coat a rimmed baking sheet with cooking spray. Toss the almonds with the maple syrup, remaining 1 teaspoon rosemary and 1/8 teaspoon salt in a small bowl until coated. Spread on the prepared baking sheet and bake on the upper oven rack until golden brown and bubbling, 10 to 12 minutes. Let cool until hardened, about 30 minutes. Finely chop the brittle and sprinkle on the cranberry sauce just before serving.

CRANBERRY SAUCE WITH ROASTED SHALLOTS AND PORT



Cranberry Sauce with Roasted Shallots and Port image

Categories     Condiment/Spread     Sauce     Berry     Onion     Roast     Christmas     Thanksgiving     Fall     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 400°F. Toss shallots with oil and 3 teaspoons thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Mix 1 tablespoon vinegar and 1 tablespoon sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
  • 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. Add cranberries and currants; cook until berries pop, stirring occasionally, about 8 minutes. Mix in marjoram and 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.

SLOW COOKER CRANBERRY ROAST



Slow Cooker Cranberry Roast image

This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!

Provided by ATLANTAKIM

Categories     Main Dish Recipes     Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 5

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
  • Cover, and cook 8 hours on Low.
  • Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 33.9 g, Cholesterol 115.5 mg, Fat 17.3 g, Fiber 1.1 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 531.8 mg, Sugar 28.5 g

CRANBERRY AND ROASTED SHALLOT SAUCE



Cranberry and Roasted Shallot Sauce image

FANTASTIC cranberry sauce for holidays or every day- so good! I got it off of Pairing with Andrea - a special on food network that also is on fine living tv - a HUGE hit today at thanksgiving dinner!

Provided by greyghost

Time P1DT1h

Yield 4 cups, 6-8 serving(s)

Number Of Ingredients 10

18 medium shallots, peeled and quartered lengthwise thru root end
1 tablespoon vegetable oil
2 teaspoons minced fresh thyme
5 tablespoons balsamic vinegar
1/2 cup granulated sugar
1 cup dry red wine
2/3 cup ruby port
1/3 cup light brown sugar, packed
12 ounces fresh cranberries
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400°F.
  • Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper.
  • Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
  • Drizzle one tablespoon vinegar over shallots toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
  • Bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves.
  • Add cranberries, cook until berries pop, stirring occasionally, about 8 minutes.
  • Mix in parsley and shallots.
  • Transfer to bowl or casserole dish. Cover and chill overnight.
  • Serve cold or at room temperature.
  • **This recipe can be made up to a week in advance if kept refrigerated.**.

Nutrition Facts : Calories 255.9, Fat 2.4, SaturatedFat 0.3, Sodium 13.9, Carbohydrate 45.7, Fiber 2.9, Sugar 33.1, Protein 1.1

CRANBERRY-SHALLOT RELISH



Cranberry-Shallot Relish image

Categories     Condiment/Spread     Ginger     Side     Christmas     Thanksgiving     Cranberry     Marsala     Port     Winter     Shallot     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 8

3 tablespoons vegetable oil
12 ounces shallots, chopped
1 1/2 cups sweet Marsala or Port
3/4 cup sugar
2 12-ounce packages cranberries
1 teaspoon curry powder
1/2 teaspoon dry mustard
1 cup chopped crystallized ginger (about 5 ounces)

Steps:

  • Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and sauté until beginning to brown, about 8 minutes. Add Marsala and sugar and stir until sugar dissolves. Add cranberries, curry powder and mustard. Bring to boil, reduce heat to medium and boil gently until berries pop, stirring occasionally, about 7 minutes. Remove from heat and mix in ginger. Cool. Season relish to taste with salt. Cover and refrigerate. (Can be prepared 3 days ahead. Keep refrigerated.)

TURKEY TENDERLOIN WITH CRANBERRY SHALLOT SAUCE



Turkey Tenderloin With Cranberry Shallot Sauce image

Recipe from Eating Well's November/December 2009 magazine; it is low carb and low calorie but packed full of flavor. This would be a great dish to serve on Thanksgiving or Christmas- you'd still have turkey, but it would be cooked in a flash! They recommend serving it with a side of mashed sweet potatoes, brussels sprouts and a glass of Reisling. UPDATE: I just made the cranberry shallot sauce. . .I used 2 large shallots instead of 4 (which was more than enough), added an additional 2T of brown sugar and about 1/4 cup of orange juice to thin it out. Good stuff! Garnished it with fresh thyme.

Provided by januarybride

Categories     Turkey Breasts

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 turkey tenderloins (about 1 1/2 pounds total)
3/4 teaspoon salt, divided
1/4 teaspoon fresh ground pepper
4 teaspoons canola oil, divided
4 shallots, peeled and quartered
2 teaspoons chopped fresh thyme (may sub 1/2 t dried)
3/4 cup reduced-sodium chicken broth
1 1/2 cups fresh cranberries (you may use frozen, but do not thaw them)
1/4 cup dried cranberries
2 tablespoons light brown sugar (to taste)
1 tablespoon fruit-flavored vinegar (raspberry or pomegranate)

Steps:

  • Preheat the oven to 450 degrees F.
  • Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes).
  • Meanwhile, add the remaining 2 teaspoons oil to the pan. Add shallots and cook, stirring occasionally, until browned, 3 minutes. Add thyme and cook until fragrant, about 10 seconds. Add broth and cook, scraping up any browned bits, for 1 minute. Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes. Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute. Cover and remove from the heat.
  • Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.

Nutrition Facts : Calories 72, Fat 3.2, SaturatedFat 0.3, Sodium 303.8, Carbohydrate 10.6, Fiber 1.3, Sugar 5.6, Protein 1.1

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