Cranberry Orange Sauce with Caramelized Shallots

Here is the recipe I used for my final exam yesterday.

• 1 1/2 T butter
• 1 shallot -- thinly sliced
• 1 T balsamic vinegar
• 2 T minced fresh rosemary
• 1 cup chicken stock
• 1 cup orange juice, fresh squeezed
• zest of 1 orange
• 10 oz frozen cranberries
• 1/4 cup honey
• 1 T maple syrup
• 1/4 t pepper

Melt the butter over medium heat in a saucepan. Add the shallots and cook for about three minutes, until translucent. Add 1 tablespoon of the balsamic vinegar and the rosemary, and cook until caramelized.
This takes about 10-15 minutes.

Add remaining ingredients and simmer, stirring occasionally, until the berries have burst and sauce is thickened, about 20-30 more minutes. Cool to room temperature and serve. Can be made in advance and refrigerated, but bring back to room temperature before serving.