INGREDIENTS

8 oz. Chopped Shallots  
1 Tbsp.  Butter  
1 cup  Sugar  
1 cup Dry White Wine  
1 tsp.  Orange Zest  
1 tsp.  Lemon Zest  
1/2 tsp.  Salt  
1 cup  Raisins  
4 cups  Cranberries  

DIRECTIONS

1.) In a saucepan over medium heat, cook the shallots in butter until translucent, about 3 minutes. Add the sugar and continue cooking, stirring frequently, until the mixture turn a golden caramel color, about 15 minutes.

2.) Carefully add the wine, orange zest, lemon zest and salt and bring to a boil while stirring. Add the raisins and cranberries. Reduce heat and simmer, uncovered and stirring occasionally, until the cranberries burst and the mixture thickens, about 30 minutes.