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Cranberry Jus or Gravy
Preparation info
- Serves
4–8
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 1995
The flavour of this sauce can be helped by taking a good handful of vegetable mirepoix (roughly chopped carrots, shallots or onions, celery and leeks) and cooking them with 2 bay leaves and a sprig of fresh thyme for a few minutes before adding the red wine. The sauce will then need to be sieved before adding the cranberry sauce.
Ingredients
2 glasses 600 ml 1 pint
Method
Boil the red wine until reduced by two-thirds. Add the veal jus or alternative and bring the sauce to the simmer. Add the cranberry sauce and continue to simmer gently for 1015 minutes. Stir in the cranberry sauce until well blended.