Nutrition per serving may change if servings are adjusted.
1 16-ounce can whole-berry cranberry sauce
¾ cup reduced-sodium beef broth
¼ cup dry red wine
1 finely chopped shallot
1 tablespoon red-wine vinegar
Salt & freshly ground pepper, to taste
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.