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; 53 mg sodium. 15 mg potassium; 10.9 g carbohydrates; 0.4 g fiber; 7 g sugar; 0.1 g protein; 15 IU vitamin a iu; 1 mg calcium; 1 mg magnesium;