Instructions: Peel the shallots and place in an ovenproof pan with enough cold water to cover.

Bring to the boil then cook in the simmering ovenfor 5 minutes.

Drain well.

Add the butter to the pan with all the remaining ingredients except the cranberries.

Stir until shallots are coated with glaze. Cover and cook in the simmering ovenfor 20 minutes or until tender.

Remove the lid add the cranberries and cook for a further 5 minutes on the simmering plate.

For easy peeling soak shallots in hot water for 20 minutes. If only dried cranberries are available pour on the hot water when draining the shallots and allow them to plump up for a few minutes. Drain then add to the pan with the shallots before cooking in the simmering oven. A wonderful combination to serve with hot or cold turkey cranberries freeze beautifully so buy plenty when in season and store in the freezer.

Serves 10

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