Cranberry Wine Sauce

adapted from Florence Fabricant

Ingredients:

  • ½ cup finely minced onion

  • ½ cup finely minced celery

  • 1 clove garlic, minced

  • 1 tablespoon butter or vegetable oil

  • ½ cup dry white wine

  • 1 cup chicken stock

  • 1 cups fresh cranberries

  • 2 tablespoons Prairie White or Raspberry Vinegar

  • ⅓ cup sugar or honey

  • Salt and freshly ground black pepper

Preparation:

  1. Heat the butter or oil in a heavy saucepan. Add the onion, garlic and celery and saute over medium heat until the vegetables start to brown. Stir in the wine, deglazing the pan.

  2. Add the stock, cranberries, and sugar or honey and cook over medium heat until the berries soften and pop, about 10 minutes. Continue simmering about 10 minutes longer, until the sauce thickens. Add the vinegar and season to taste with salt and pepper. Cover and keep warm until ready to serve.

Emily JohnsonComment