For years certain Thanksgiving dishes have not done it for me. Cranberry sauce was one, especially that jello, silo shaped stuff in a can...Gross!! In the last few years I began searching for and creating traditional dishes that are more red wine friendly and thus tastier. Here's a cranberry sauce recipe that I have been serving during the holidays for several years that is not only palatable, but extraordinary. It is a sure hit.
Credit must be given, however, to Andrea Immer-Robinson's Fine Living Network series, Pairings with Andrea. I friend told me recently that her professor at Wharton graduate business school advised her to "steal shamelessly." When it comes to recipes, I always have, while giving proper credit, of course.
Cranberry and Roasted Shallot Sauce with Port and Red Wine
18 Medium shallots, peeled and quartered lengthwise through the root end
1 TBL Extra Virgin olive oil
5 TBL Balsamic vinegar
1/2 Cup granulated sugar
1 Cup Dry red wine (Zinfandel or Pinot Noir)
2/3 Cup Ruby port
1/3 Cup Light brown sugar, packed
12 Oz Bag fresh cranberries
TBL Fresh Thyme (or dried)
1 TBL Chopped fresh parsley
Preheat oven to 400F
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 1 TBL vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally about 10 minutes. Remove from the oven.
Bring red wine, port, brown sugar, remaining 4 TBL 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. Cover and chill overnight.
Serve cold or at room temperature.
Note: This dish can be made up to a week in advance if kept refrigerated.