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Cranberries with Brandied Shallots<\/p>\nCranberries with Brandied Shallots<\/p>\n
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2 T. olive oil<\/p>\n
1 T. sugar<\/p>\n
2 T. balsamic vinegar<\/p>\n
1 C. brandy<\/p>\n
10 shallots, medium size, peeled and left whole<\/p>\n
2 T. thyme leaves<\/p>\n
12 ounces cranberries<\/p>\n
1\/4 C. brown sugar<\/p>\n
1\/2 C. water<\/p>\n
Kosher salt and pepper, to taste<\/p>\n
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Combine the olive oil, sugar, balsamic vinegar and brandy. Pour over the shallots and place in a baking dish. Add the thyme leaves and season with salt and pepper. Cover with dish with foil and place in a 500\u00b0 oven for 18\u201320 minutes. Remove the foil and place back in the oven for another 3\u20135 minutes, until the shallots are caramelized. Set aside. Place the cranberries, brown sugar and water in a saucepan over medium-low heat. Bring to a boil and reduce to a simmer for 20 minutes, until some of the cranberries begin to break down slightly. Remove from the heat and allow to cool. Combine the cranberries and the brandied shallots in a serving dish. Refrigerate overnight. Serve the dish between cold and room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cranberries with Brandied Shallots 2 T. olive oil 1 T. sugar 2 T. balsamic vinegar 1 C. brandy 10 shallots, medium size, peeled and left whole 2 T. thyme leaves 12 ounces cranberries 1\/4 C. brown sugar 1\/2 C. water Kosher salt and pepper, to taste Combine the olive oil, sugar, balsamic vinegar and brandy. Pour over the shallots and place in a baking dish. Add the thyme leaves and season with salt and pepper. Cover with dish…<\/p>\n