Best Shallot Gin Cranberry Sauce Recipes

Cranberry and Roasted-Shallot Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

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

Steps:

Preheat oven to 400 degrees F.
Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.

Gin and Cranberry Sauced image

Provided by Food Network

Categories beverage

Time 5m

Yield 1 drink

Number Of Ingredients 5

2 tablespoons cranberry sauce (without whole berries)
2 ounces gin
1/2 ounce fresh lime juice
2 dashes bitters, such as Peychaud's
Sprig of fresh rosemary

Steps:

Grab some leftover cranberry sauce and--avoiding the whole berries--add 2 tablespoons to a shaker with the gin, lime juice and bitters. Add ice, shake very vigorously at least 30 to 45 seconds and strain through a mesh strainer into a chilled coupe glass. Smack a sprig of rosemary between palms to release aroma/holiday aggression and float delicately atop the cocktail. Toast to well-purposed leftovers.

Cranberry and Roasted Shallot Sauce image

Provided by greyghost

Time P1DT1h

Yield 4 cups, 6-8 serving(s)

Number Of Ingredients 10

18 medium shallots, peeled and quartered lengthwise thru root end
1 tablespoon vegetable oil
2 teaspoons minced fresh thyme
5 tablespoons 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 ounces fresh cranberries
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 400°F.
Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper.
Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch).
Drizzle one tablespoon vinegar over shallots toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
Bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves.
Add cranberries, cook until berries pop, stirring occasionally, about 8 minutes.
Mix in parsley and shallots.
Transfer to bowl or casserole dish. Cover and chill overnight.
Serve cold or at room temperature.
**This recipe can be made up to a week in advance if kept refrigerated.**.