This is a tasty tart sauce that complements fall poultry entrées perfectly. The cranberry flavor is pronounced which gives the tartness, so if you like cranberries you will love sauce.
1 shallot finely diced
1 tablespoon of olive oil
1 1/2 cups of fresh cranberries
1 cup of ruby port
1 tablespoon of butter
Sprinkle of kosher salt
In a small pot over medium high heat add olive oil and sauté shallots until slightly browned. Add the cranberries and port and simmer over low heat until cranberries begin to split open. Once a majority of the berries have cracked, pour mixture into a blender and puree until smooth. Pour into a strainer over the pot to remove all skin from the berries. Use a spoon to push the puree through the strainer not the skin. Add butter and a sprinkle of kosher salt. Simmer over low heat until butter has melted. Serve along side your favorite poultry entrée.