| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Gma5 | 1 | servings | |
INGREDIENTS
| 3/4 | c | Port wine |
| 1/4 | c | Cranberry cocktail; frozen concentrate |
| 1/2 | c | Dried cherries |
| 1/2 | ts | Fresh thyme |
| 3/4 | oz | Low sodium beef broth |
| 3 | Garlic cloves; minced | |
| 1/2 | c | Shallot; minced |
| 1 | ts | Ground allspice |
| 1/2 | ts | Salt |
| 1 | pn | Black peppercorns |
| 2 | tb | Canola oil |
| 1/4 | c | Low fat sodium beef broth |
INSTRUCTIONS
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 C 1999 Portion Savvy: The 30-Day Smart Plan for Eating Well. Converted by MC_Buster. NOTES : By Carrie Latt Wiatt From the book Portion Savvy: The 30-Day Smart Plan for Eating Well Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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