Cranberry-Red Wine Sauce

Cranberry-Red Wine Sauce

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From: EatingWell Magazine, November 2019

Use up leftover red wine to make this tart and savory sauce that's delicious when drizzled over seared steak, pork chops or turkey. This healthy cranberry sauce will also impress any Thanksgiving guest with its vibrant color and flavor.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 tablespoon extra-virgin olive oil
  • ¼ cup minced shallot (about 1 medium)
  • 1½ cups dry red wine plus 1 tablespoon, divided
  • ¼ cup dried cranberries
  • ¼ cup fresh cranberries or frozen, thawed
  • 1 tablespoon sugar
  • 1½ teaspoons chopped fresh sage
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon butter

Preparation

  • Prep

  • Ready In

  1. Heat oil in a small saucepan over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add 1½ 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.
  2. 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.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 79 calories; 3 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 0 g protein; 2 mcg folate; 3 mg cholesterol; 5 g sugars; 3 g added sugars; 88 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 61 mg sodium; 64 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ alcohol equivalent, ½ fat

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