Cranberry-Wine Sauce

Cranberry-Wine Sauce

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From: EatingWell Magazine, November/December 1998

Red wine and cranberry sauce combine in this rich and savory sauce, perfect for roast pork or duck.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 16-ounce can whole-berry cranberry sauce
  • 3/4 cup reduced-sodium beef broth
  • 1/4 cup dry red wine
  • 1 finely chopped shallot
  • 1 tablespoon red-wine vinegar
  • Salt & freshly ground pepper, to taste

Preparation

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  1. 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 information

  • Per serving: 45 calories; 0 g fat(0 g sat); 0 g fiber; 11 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 7 g sugars; 15 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 53 mg sodium; 15 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

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