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Cranberry Cabernet Reduction

Nov. 24, 2009
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This year, I decided to experiment a little with the gravy.  Although there is nothing wrong with your mom’s turkey gravy, who knows, maybe you’d like to try something different this year.  This sauce is not really like gravy, it is much more concentrated and meant to be drizzled over the dish, not poured.  I hope that you enjoy it.

You will need:

1 quart chicken stock

1 cup of a decent cabernet sauvignon

cup cranberry juice

cup dried cranberries

Salt and pepper to taste

Making this reduction should be very simple.  Take all of the ingredients and combine in a saucepan.   Bring to a boil and reduce the amount of liquid until it is thick, almost like syrup, maybe 16 ounces or so.  Place reduction in a food processor and blend until cranberries are pureed.  Strain through a fine mesh and serve.


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