Cranberry-Red Wine Sauce
Heat oil in a small saucepan over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add 1 1/2 cups wine, dried and fresh (or thawed) cranberries, sugar, sage, salt and pepper; bring to a boil. Cook, stirring occasionally, until the sauce is reduced by about half, about 10 minutes. Mash the cranberries lightly with a whisk or the back of a spoon.Advertisement
Whisk the remaining 1 tablespoon wine with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.
To make ahead: Refrigerate for up to 3 days.
1/2 alcohol equivalent, 1/2 fat