Pomegranate-Port Wine Sauce

Submitted by SaffronMeSilly

"I found this recipe in a cooking club of America magazine. This pairs nicely with with roasted turkey. Check out my holiday menu to see some items that pair nicely for a holiday meal."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 3 cups
• Serves: 8

ingredients

• 4 tablespoons butter, softened, divided
• 1⁄2 cup minced shallot
• 2 cups pomegranate juice
• 2 cups port wine (can sub 2 cups pomegranate juice mixed with 1 tbsp honey)
• 2 1⁄2 cups low sodium chicken broth
• 3 tablespoons all-purpose flour

directions

1. Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.
2. Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.
3. Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate).