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    You are in: Home / Recipes / Rhubarb-Cherry Sauce for Poultry Recipe
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    Rhubarb-Cherry Sauce for Poultry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Dancer^'s Note:

    Serve this sauce with poultry (chicken, duck, turkey breast).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan heat the port over moderate heat until it is hot.
    2. 2
      Add the cherries, cover the pot and let the mixture stand for 15 minutes.
    3. 3
      Add a little oil to a skillet and heat, add shallots and saute over moderately high heat until softened.
    4. 4
      Add the rhubarb and saute for 5 minutes.
    5. 5
      Transfer the mixture to a bowl.
    6. 6
      Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
    7. 7
      Add the chicken stock and simmer until reduced by one third.
    8. 8
      Whisk in the arrowroot mixture and let the sauce come to a boil.
    9. 9
      Add the pepper and salt to taste.
    10. 10
      Slice the poultry entree at an angle and divide among 4 plates.
    11. 11
      Serves each portion topped with some of the sauce.

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    Ratings & Reviews:

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    Nutritional Facts for Rhubarb-Cherry Sauce for Poultry

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 122.5
     
    Calories from Fat 12
    91%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 2.7 mg
    0%
    Sodium 137.4 mg
    5%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 2.2 g
    9%
    Sugars 5.6 g
    22%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    dried cherries

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