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Ingredientes
- 2 1/2 c. chardonnay or possibly other dry white wine
- 2 can undiluted chicken broth (10 ounce. ea.) preferably sodium-reduced
- 1/3 c. Craisins
- 4 sprg fresh rosemary or possibly 1/2 tsp dry rosemary
- 1 Tbsp. cornstarch
- 2 Tbsp. cool butter
Direcciones
- In a medium-size saucepan, combine 2 1/4 c. wine, broth and Craisins. Bring to a boil over high heat. Meanwhile, strip sufficient rosemary leaves from stems to measure 1 tbsp. Coarsely chop rosemary, then measure out 2 teaspoon Add in to boiling wine mix. Boil over high heat, uncovered and stirring occasionally, till reduced to 2 c., from 20-22 mins.
- In a small measuring c. or possibly bowl, whisk cornstarch into remaining 1/4 c. wine till smooth. Turn heat to medium and, whisking constantly, add in cornstarch mix to reduced wine mix. Whisk constantly over medium heat till slightly thickened, about 3 mins. Cut butter into 4 pcs. Add in 1 piece and whisk till melted. Repeat with remaining pcs. Remove from heat. Serve as is or possibly whisk in strained pan juices from turkey roasting pan. If making ahead, sauce can be covered and refrigerated for up to 3 days.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1604g | |
| Calories 1022 | |
| Calories from Fat 292 | 29% |
| Total Fat 33.08g | 41% |
| Saturated Fat 15.6g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 5977mg | 249% |
| Potassium 565mg | 16% |
| Total Carbs 68.8g | 18% |
| Dietary Fiber 7.8g | 26% |
| Sugars 37.03g | 25% |
| Protein 8.88g | 14% |
