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Cranberry-Wine Sauce

November/December 1998

Your rating: None Average: 4 (3 votes)

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


Cranberry-Wine Sauce

Makes: About 2 cups

Active Time:

Total Time:

Ingredients

  • 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

  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

Per 2-tablespoon serving: 46 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 11 g carbohydrates; 0 g protein; 0 g fiber; 28 mg sodium; 19 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Preparation/ Technique
Braise/Stew
Meal/Course
Dinner

Season
Fall
Winter
Ethnic/Regional
American
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