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Cranberry Herb Sauce |
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Serves: 20 Print this RecipeServing: 2 tablespoons 2 small onions, diced 4 cloves garlic, chopped 1 tablespoon vegetable oil 1 (12-ounce) package fresh or frozen cranberries 2 1/2 cups water 2 cups dry red wine 2/3 cup agave 2 beef bouillon cubes 1/2 teaspoon dried thyme, crushed 4 whole bay leaves 5 drops Worcestershire sauce Dash rosemary Dash cayenne pepper Cook and stir onions and garlic in oil in a large saucepan over medium heat until onions are softened. Add cranberries, water, wine, agave, bouillon, thyme, bay leaves, Worcestershire sauce, rosemary and red pepper. Bring to a boil. Reduce heat to low and simmer about I hour or until mixture reduces by half, stirring frequently. Remove and discard bay leaves. Purée sauce in blender or food processor or press through sieve. (The sauce will be the consistency of a thick gravy.) Serve with poultry, lamb or pork. Also wonderful over dressing or sweet potatoes. TIP: This sauce freezes well. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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