Spicy Cranberry Mexican Cinnamon Sauce
- 2 tablespoons unsalted butter
- 1 onion, peeled and finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 cup port wine
- 1/4 teaspoon Mexican cinnamon
- 1/4 teaspoon allspice
- 1/2 cup cranberry juice
- 2 cups chicken stock
- 2 tablespoons cold unsalted butter
- 1/4 cup fresh or frozen cranberries, coarsely chopped
- Salt and freshly ground pepper
- Heat butter in a medium saucepan over medium-high heat.
- Add the onions, celery and carrots and cook until soft.
- Raise the heat to high and add the port, cook until dry.
- Add the spices, cranberry juice, and chicken stock.
- Strain the sauce and discard solids.
- Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through.
- Season with salt and pepper to taste.
unsalted butter, onion, stalks celery, carrots, port wine, cinnamon, allspice, cranberry juice, chicken stock, cold unsalted butter, frozen cranberries, salt
Taken from www.foodnetwork.com/recipes/bobby-flay/spicy-cranberry-mexican-cinnamon-sauce-recipe.html (may not work)