| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Cklive12 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Firmly packed light brown sugar |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Dry white wine |
| 1/2 |
c |
Chicken broth |
| 1 |
ts |
Balsamic vinegar |
| 1/2 |
c |
Dried cranberries |
| 1/8 |
ts |
Dried tarragon; crumbled |
| 2 |
ts |
Minced fresh parsley leaves; plus sprigs for |
|
|
; garnish |
INSTRUCTIONS
In a small saucepan whisk together the brown sugar and the cornstarch and
add the wine and the broth, whisking until the mixture is smooth. Add the
vinegar, the cranberries, the tarragon, and salt to taste and simmer the
sauce, stirring occasionally, for 15 minutes. Stir in the minced parsley
and simmer the sauce for 1 minute more. Serve the sauce hot, garnished with
the parsley sprigs, with boneless pork or chicken medaillions.
Yield: about 1/4 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9229
Converted by MM_Buster v2.0l.
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