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Merlot Cranberry Sauce with Caramelized Shallots
Merlot Cranberry Sauce with Caramelized Shallots
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes about 4 cups
Ingredients
- 20 large shallots, peeled and quartered lengthwise
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1½ cups dry, fruity red wine, such as Merlot
- 1 cup freshly squeezed orange juice
- ⅓ cup firmly packed light brown sugar
- 1 (12-ounce) package fresh cranberries
- ¼ cup raisins or currants
- 2 teaspoons fresh thyme leaves
- Zest of 1 orange
Procedure
Forget about the gelled sauce in the can—homemade cranberry sauce is easy to make, incredibly delicious, and fills your house with the enticing aromas of the season. You can make this cranberry sauce up to 2 days ahead, covered and stored in the refrigerator.
Let sauce come to room temperature before serving.
Preheat oven to 400°F and place a rack in the center. Place shallot quarters in a large mixing bowl. Add oil and vinegar, tossing well to coat. Arrange shallots on a rimmed baking sheet and season generously with salt and pepper. Place in preheated oven and roast, turning once or twice, until browned and softened, stirring every 5 minutes, about 20 to 25 minutes total. Remove pan from oven and allow to cool. Chop shallots into ¼-inch pieces.
Place wine, orange juice, and brown sugar in a large saucepan and heat over medium-high heat to a boil, stirring to dissolve sugar. Reduce heat to medium, add cranberries and raisins, and cook, stirring occasionally, until cranberries pop and sauce starts to thicken, about 8 to 10 minutes. Remove saucepan from heat and stir in chopped shallots, thyme, and orange zest. Let cranberry sauce cool to room temperature. Transfer to a bowl and serve.
Preheat oven to 400°F and place a rack in the center. Place shallot quarters in a large mixing bowl. Add oil and vinegar, tossing well to coat. Arrange shallots on a rimmed baking sheet and season generously with salt and pepper. Place in preheated oven and roast, turning once or twice, until browned and softened, stirring every 5 minutes, about 20 to 25 minutes total. Remove pan from oven and allow to cool. Chop shallots into ¼-inch pieces.
Place wine, orange juice, and brown sugar in a large saucepan and heat over medium-high heat to a boil, stirring to dissolve sugar. Reduce heat to medium, add cranberries and raisins, and cook, stirring occasionally, until cranberries pop and sauce starts to thicken, about 8 to 10 minutes. Remove saucepan from heat and stir in chopped shallots, thyme, and orange zest. Let cranberry sauce cool to room temperature. Transfer to a bowl and serve.
Merlot Cranberry Sauce with Caramelized Shallots
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes about 4 cups
Ingredients
- 20 large shallots, peeled and quartered lengthwise
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper
- 1½ cups dry, fruity red wine, such as Merlot
- 1 cup freshly squeezed orange juice
- ⅓ cup firmly packed light brown sugar
- 1 (12-ounce) package fresh cranberries
- ¼ cup raisins or currants
- 2 teaspoons fresh thyme leaves
- Zest of 1 orange
Procedure
Forget about the gelled sauce in the can—homemade cranberry sauce is easy to make, incredibly delicious, and fills your house with the enticing aromas of the season. You can make this cranberry sauce up to 2 days ahead, covered and stored in the refrigerator.
Let sauce come to room temperature before serving.
Preheat oven to 400°F and place a rack in the center. Place shallot quarters in a large mixing bowl. Add oil and vinegar, tossing well to coat. Arrange shallots on a rimmed baking sheet and season generously with salt and pepper. Place in preheated oven and roast, turning once or twice, until browned and softened, stirring every 5 minutes, about 20 to 25 minutes total. Remove pan from oven and allow to cool. Chop shallots into ¼-inch pieces.
Place wine, orange juice, and brown sugar in a large saucepan and heat over medium-high heat to a boil, stirring to dissolve sugar. Reduce heat to medium, add cranberries and raisins, and cook, stirring occasionally, until cranberries pop and sauce starts to thicken, about 8 to 10 minutes. Remove saucepan from heat and stir in chopped shallots, thyme, and orange zest. Let cranberry sauce cool to room temperature. Transfer to a bowl and serve.
Preheat oven to 400°F and place a rack in the center. Place shallot quarters in a large mixing bowl. Add oil and vinegar, tossing well to coat. Arrange shallots on a rimmed baking sheet and season generously with salt and pepper. Place in preheated oven and roast, turning once or twice, until browned and softened, stirring every 5 minutes, about 20 to 25 minutes total. Remove pan from oven and allow to cool. Chop shallots into ¼-inch pieces.
Place wine, orange juice, and brown sugar in a large saucepan and heat over medium-high heat to a boil, stirring to dissolve sugar. Reduce heat to medium, add cranberries and raisins, and cook, stirring occasionally, until cranberries pop and sauce starts to thicken, about 8 to 10 minutes. Remove saucepan from heat and stir in chopped shallots, thyme, and orange zest. Let cranberry sauce cool to room temperature. Transfer to a bowl and serve.