Cranberry and Roasted Shallot Sauce
Ingredients
- 18 medium shallots, peeled and quartered lengthwise through root end
- 1 Tbs. vegetable oil
- 2 tsp. minced fresh thyme
- 5 Tbs. balsamic vinegar
- 1/2-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 Tbs. chopped fresh parsley
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