This is a tasty tart sauce that complements fall poultry entrÃ©es 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 sautÃ© 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 entrÃ©e.
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