Cranberry Sauce With Roasted Shallots And Port Recipes

CRANBERRY SAUCE WITH ROASTED SHALLOTS AND PORT

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.

POT ROAST WITH CRANBERRY SAUCE

Steps:

• Combine the flour, garlic, salt and pepper; rub over the roast. In a Dutch oven, brown roast in oil. Add the broth, onion, cinnamon and cloves. Cover and simmer for 2-1/2 hours or until the meat is tender. , Meanwhile, combine the cranberries, orange and sugar in a saucepan. Cover and cook over low heat for 5 minutes. , Uncover and simmer until the berries burst and the mixture is thickened, about 20 minutes. , Remove roast and keep warm. Skim fat from pan juices, reserving 2 cups. Stir vinegar and reserved pan juices into the cranberry sauce. Slice roast; serve with cranberry sauce.

CRANBERRY AND ROASTED-SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees 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. 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 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 eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.

CRANBERRY AND ROASTED SHALLOT SAUCE

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.**.

CRANBERRY-SHALLOT RELISH

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.)

CRANBERRY SAUCE WITH PORT

Steps:

• In a 2-quart sauce pan heat all ingredients to boiling over high heat, stirring occasionally.
• Reduce to medium heat and cook uncovered till most of the cranberries pop about 5 to 8 minutes, stirring occasionally.
• Spoon sauce into serving bowl cover and refrigerate until well chilled about 3 hrs or up to 4 days.
• Mixture will thicken as it cools.

BROWN SUGAR AND PORT CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.