1
large shallot, minced (2 to 3 tablespoons)
1/3
cup port wine
1/3
cup orange juice
1
teaspoon orange zest
1/3
cup dried cranberries, minced*
1
tablespoon unsalted butter
1
can (15 ounce) beef consommé
Preparation:
Sauté
shallots until translucent. Pour in the port wine, orange
juice, orange zest and cranberries and bring to a boil. Simmer
for about 10 to 15 minutes to reduce the mixture and thicken.
Puree using an immersion hand blender. Whisk in butter to
finish sauce.
I make this sauce early and just reheat it and add duck juices at the end. You can make a larger amount and freeze it for later use.
*I
like to use Trader Joe’s Orange Flavored Dried Cranberries.
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