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Cranberry Sauce with Roasted Shallots and Port
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 ½ cup sugar
  • 1 ⅔ cups ruby Port
  • ⅓ cup (packed) golden brown sugar
  • 1 12-ounce bag cranberries
  • ¼ cup dried currants
  • 1 tablespoon chopped fresh marjoram
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