cranberry-sauce-with-roasted-shallots-and-port-107324.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Sauce",
        "Berry",
        "Onion",
        "Roast",
        "Christmas",
        "Thanksgiving",
        "Fall"
    ],
    "title": "Cranberry Sauce with Roasted Shallots and Port",
    "url": "http://www.epicurious.com/recipes/food/views/cranberry-sauce-with-roasted-shallots-and-port-107324"
}