A sweet-tart accompaniment for Peppered Turkey or other poultry or meat dishes. Source: EatingWell Magazine, January/February 1999

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Ingredients

Directions

  • Combine all ingredients in a nonreactive saucepan. Bring to a boil over medium heat. Cook, stirring frequently, until thickened, 30 to 35 minutes. Serve warm or cold.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

118 calories; 0.1 g total fat; 3 mg sodium. 169 mg potassium; 25.7 g carbohydrates; 0.9 g fiber; 22 g sugar; 0.6 g protein; 70 IU vitamin a iu; 11 mg vitamin c; 7 mcg folate; 11 mg calcium; 9 mg magnesium;

Reviews (1)

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Rating: 4 stars
01/03/2013
Yummy very pretty sauce This is such a nice sweet sauce and so festive too. Perfect for Thanksgiving or Christmas (although we ate it over turkey on a normal day in January). I followed this recipe almost exactly except that my family does not like the taste of alcohol-cooked food so I substituted chicken broth in place of the white wine. The only other change I made - I had been cooking and stirring for far over the 30 minutes described in the recipe and even though the sauce was boiling it had only thickened a fraction of an amount from the way it had started. So I added a tablespoon of flour. As soon as that was stirred in it thickened right up and made a very nice consistency. Good stuff!:) Pros: Adds the needed zing to a poultry dish Cons: Time-intensive - unless you like to stand at the stove for half an hour straight Read More