Pomegranate-Port Wine Sauce
MAKE IT SHINE!
ADD YOUR PHOTO
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
- Serves:
- Yields:
- Units:
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
- Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.
- Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.
- 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).
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@SaffronMeSilly
Contributor
@SaffronMeSilly
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: