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Port and Cranberry Sauce
Serves 6
1 tablespoon olive oil
1 shallot, minced
1 tablespoon white balsamic vinegar
2 cups tawny port
½ cup dried cranberries
¼ pound CulinArte’ Glace de Veau
1 tablespoon butter
Heat a large skillet over med-high heat for one minute. Add the oil and minced shallots and sauté for one minute. Add the vinegar and reduce until almost evaporated. Add the port wine and reduce by 1/3rd. Add the Glace de Veau and dried cranberries and reduce by 1/3rd. Adjust the seasonings and strain. Finish the sauce with 1 tablespoon butter. |
