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.**.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2757.53 Kcal (11545 kJ)
Calories from fat	123.03 Kcal
		% Daily Value*
Total Fat	13.67g	21%
Sodium	295.8mg	12%
Potassium	7419.78mg	158%
Total Carbs	569.83g	190%
Sugars	356.82g	1427%
Dietary Fiber	76.75g	307%
Protein	59.61g	119%
Vitamin C	210.2mg	350%
Iron	21.8mg	121%
Calcium	873.2mg	87%

Amount Per 100 g
Calories	92.37 Kcal (387 kJ)
Calories from fat	4.12 Kcal
		% Daily Value*
Total Fat	0.46g	21%
Sodium	9.91mg	12%
Potassium	248.54mg	158%
Total Carbs	19.09g	190%
Sugars	11.95g	1427%
Dietary Fiber	2.57g	307%
Protein	2g	119%
Vitamin C	7mg	350%
Iron	0.7mg	121%
Calcium	29.2mg	87%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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