From EatingWell: November/December 1998
Red wine and cranberry sauce combine in this rich and savory sauce, perfect for roast pork or duck.
- 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
- 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.
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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- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 30 minutes or less
- November/December 1998