GMA Recipe: Port Wine Sauce

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Port Wine Sauce
By Carrie Latt Wiatt from the book Portion Savvy: The 30-Day Smart Plan for Eating Well
1999

Ingredients

3/4 cup port wine

1/4 cup cranberry cocktail, frozen concentrate

1/2 cup dried cherries

1/2 teaspoon fresh thyme

3/4 ounce low sodium beef broth

3 garlic cloves, minced

1/2 cup shallot, minced

1 teaspoon ground allspice

1/2 teaspoon salt

1 pinch black peppercorns

2 tablespoons canola oil

1/4 cup low fat sodium beef broth

Directions

1. Combine the port wine, broth, cranberry juice, dried cherries and thyme in a small saucepan. Bring to a rolling boil. Remove from heat and set aside.

2. Coat a medium skillet with cooking spray (you can use an oil mister with 2 tablespoons canola oil and 1/4 cup low fat sodium beef broth) and place over medium heat. Add garlic and shallots and saute until browned, about 5-10 minutes. Add the wine mixture, allspice, salt and peppercorns. Simmer over low heat until sauce is reduced by 1/2, about 30-40 minutes.

3. Serve over poultry or meat.

Yield: 1 cup. Use 2 tablespoons of sauce per serving of 4 ounces poultry or meat. Serves 8.

This recipe copyright © 1999 Portion Savvy: The 30-Day Smart Plan for Eating Well.