Cranberry Sauce with Roasted Shallots and Port, and idea from Jenifer

From Bon appetit 2002

18 large shallots
1 tlbs veg oil
5 tsp minced fresh thyme
5 tlbs balsamic vinegar
1 tbls plus 1/2 c sugar

1 2/3 c ruby port
1/3 c packed golden brown sugar
1 12 oz bag cranberries
1/4 c dried currants
1 tlbs chopped fresh marjoram

Preheat oven to 400. Toss shallots with oil and 3 tsp thyme on baking sheet. Sprinkle with salt and pepper. Bake until golden- about 25 minutes. Mix 1 tlbs vinegar and 1 tlb sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occassionally- about 10 minutes. Remove from oven

Bring port, brown sugar, 4 tlbs vinegar, and 1/2 c sugar to boil in large heavy saucepan over med-high heat, stirring until sugar dissolves. Add cranberries and currants; cook until berries pop, stirring occassionally- about 8 minutes. Mix in marjoram and 2 tsps thyme. Mix in shallots. Transfer to bowl- cover and chill overnigh. Serve at room temp.

Can be made a week in advace