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Receta Chardonnay Cranberry Sauce
by Global Cookbook

Chardonnay Cranberry Sauce
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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

  1. 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.
  2. 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.
  3. Yield: 2 c.