cran.jpgThanksgiving is only a few weeks away, are you ready? I know that I am not….The one thing that I know for sure is, I will be making a yummy cranberry sauce that is sure to be a hit!

This year instead of making your usual cranberry sauce, try this recipe for a wicked cranberry sauce with port and shallots.

 Cranberry Sauce w/ Port and Roasted Shallots

18 large shallots, peeled, quartered lengthwise through root end
1 tablespoon extra virgin olive oil
5 teaspoons minced fresh thyme
5 tablespoons balsamic vinegar1 2/3 cups ruby Port
1/3 cup (packed) golden brown sugar
1 12-ounce bag cranberries
1/4 cup dried currants

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, and 4 tablespoons vinegar 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 2 teaspoons thyme. Mix in shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.

If you have questions/comments feel free to write me at 

 Nosh on,

Yolanda Shoshana, Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine