Red wine and cranberry sauce combine in this rich and savory sauce, perfect for roast pork or duck. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau


Ingredient Checklist


Instructions Checklist
  • Combine cranberry sauce, broth, wine and shallot in a large saucepan. Bring to a simmer over medium-low heat; cook, stirring occasionally, until reduced to 2 cups, about 20 minutes. Season with vinegar, salt and pepper. Serve hot, with pork or duck.


Nutrition Facts

45 calories; total fatg; saturated fatg; cholesterolmg; sodium 53mg 2% DV; potassium 15mg; carbohydrates 10.9g 4% DV; fiber 0.4g 2% DV; sugar 7g; protein 0.1g; exchange other carbs 1; vitamin a iu 15IU; vitamin cmg; folatemcg; calcium 1mg; ironmg; magnesium 1mg; thiaminmg.