Happy Almost Turkey Day! I'm so, SO grateful for my blessed life. For my beautiful family, our health, our happiness, our love, our friends. This year I'm especially grateful to spend the holiday at my brother's home in Eastern North Carolina - to not have him deployed during this time of year is a rare treat and we will descend upon his home with arms full of love. And this cranberry sauce. I came upon this recipe at least 7-8 years ago in Bon Appetit and have changed it a bit over the years until it's really right were we want it. This year, after cooking the cranberries, I drained the excess syrup into a bowl before adding the shallots to the cranberries. The syrup will likely find it's way into cocktails and drizzled over pancakes this weekend...

 

PORT CRANBERRIES WITH BALSAMIC SHALLOTS

3 c. peeled and chopped and separated shallots

1 T. balsamic vinegar

1 T. olive oil

salt & pepper

1 1/2c. fresh cranberries (rinsed)

1 c. orange juice

1/2 c. port wine

1 1/2 c. sugar

1/4 c. honey

1/2 t. thyme

 

Preheat oven to 375F. In a mixing bowl, toss the shallots in the balsamic vinegar and olive oil, salt & pepper and pour onto a prepared baking sheet. Roast for 30 minutes for until the balsamic begins to caramelize the shallots. Pull from oven and set aside.

In a large sauce pan, combine the orange juice, port, sugar, honey and thyme - stir over medium heat until the sugar and honey have dissolved. Add the cranberries and stir until all of the berries are coated. Cook on medium heat for about 30 minutes, stirring often. When the cranberries begin to pop open and soften they are getting close. If you like a well-formed cranberry in your sauce, you can pull it off the heat once all of the cranberries have popped open, otherwise, continue to cook on medium-low heat for another 20 minutes. Drain the sauce off into a bowl and jar for future use as mentioned above. Mix the shallots into your sauce and let cool, then refrigerate until you are ready to serve. This sauce only gets better with time so make it a couple days ahead of time!

 

A little something for your weekend...

BLACK FRIDAY

Fixin' To Thrill : Drangonette

Listen Up! : Gossip

London Girls : The Vibrators

More Than Ever : Zoot Woman

I Don't Like Your Band : Annie

You Gotta' Teller : Zeus

Mission : Van She

Fake Gold : Tiger City

My Girl Is Calling Me : Chromeo

Life Ater Sundown : Glass Candy

One Minute to Midnight : Justice

TKO : Le Tigre

Oh You, Old Thing : Wolf Parade

Wild Eyes : Vivian Girls

Creator (Vs. Switch & FreQ Nasty) : Santogold

Listen here.

See you next week.

Comments

[Tricia]

Gorgeous photos. I am in awe.

Also, am completely loving your music selections. I learn something new every time I click over.

Happy Thanksgiving!

[Abigail]

so stunning! cranberries are one of those things that have to have a place in this season for me. (Even if it does cost me an arm and a leg here in Paris for them!) Pumpkin is another one of those flavors and, in fact, I almost started crying over a piece of pumpkin pie last night because it has literally by a couple years since I've tasted that. I was totally caught off guard by the happy emotion! :)

I made my family's Citrus Cranberry Raspberry Sauce last night and I've had it for two meals and a snack so far today :) but I can't wait to give your cranberries a try. Shallots, port, and balsamic? You're killing me.

[jen a]

thank you tricia - and yes, i am LOVING a little electronic in my life right now... have you heard the new mgmt - you would probably love it!

your sauce sounds so delicious abigail! and i loved that you nearly cried over pumpkin pie - the last time i was in france i was coming off a nearly 30 hour flight/work day and wanted a little dinner before i slept. it turned out to be one of the best meals of my life - and yes, there were tears ;)

[beth]

just beautiful.

[jen a]

thank you beth - she makes it easy ;)

[KK]

stunning jen! where is the red flower from? amazing!!!

[Shannon]

Last year I made your cranberries minus shallots and put them over ice cream. This year I got 'brave' and tried the shallots & balsamic plus made more than a few prosecco/ cranberry cocktails with the pour off. I don't know if the cranberry drinks or the cranberry side were more popular- they all disappeared! And for a girl who has never enjoyed cranberries with turkey, I am now a changed woman. Thanks for the recipe and inspiration!!