This is one of my most frequently requested Thanksgiving recipes. I'm posting it here to share with everyone. It might be a little late for you to use this year, but hang on to it for next year, I guarantee it will be one of the most popular dishes at the table.Enjoy your Thanksgiving holiday!
18 medium shallots, peeled and quartered lengthwise through root end
1 T. vegetable oil
2 t. minced fresh thyme
5 T. balsamic vinegar
½ cup granulated sugar
1 cup dry red wine
2/3 cup Ruby port
1/3 cup light brown sugar, packed
12 oz. bag fresh cranberries
1 T. chopped fresh parsley
Makes about 4 cups
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. 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.
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