Cranberry Sauce
Number of servings: 4
Preparation time: 5 min
cooking time: 20 min
Ingredients
- 30 ml Butter
- 1 unit French shallot
- 125 ml Port
- 250 ml Brown poultry stock
- 45 ml 35% cream
- 1/2 cup Cranberry
- qs Salt
- qs Pepper
- 30 ml Butter
- 30 ml Flour
Preparation
- Melt the butter in a frying pan and sauté the shallot.
- Deglaze with port and reduce by a third. Add chicken stock. Bring to the boil.
- Simmer for 5 minutes until thickened. Add cream, fresh or candied cranberries and use beurre manié to bind.
- Leave to simmer. Adjust seasoning and serve.
beurre manié
beurre manié is a cold mixture of 50% kneaded butter and 50% flour. The result is a paste that is incorporated into a liquid in small quantities to bind it.
