| 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.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”