Savoury Cranberry Steak Sauce

5 from 1 vote

This easy cranberry sauce is more savoury than the typical cranberry side because it uses the jus from your steak or bird. It is wonderful with steak or beef, duck or Cornish Hen as well as the traditional turkey.

Prep Time5

Cook Time30

Total Time35

Course: Condiments

Cuisine: American

Servings: cups

Calories: 23kcal

Author: Carolyn Hetke

Ingredients

2 Tbsps vegetable oil
⅓ cup shallots minced
3 Tbsps dried cranberries rough chopped
1 cup fresh or frozen cranberries
2 cups dry red wine
2 Tbsp maple syrup
¼ teaspoon salt
¼ tsp ground black pepper
pinch of cinnamon optional (but consider if serving with poultry)
pan juices from broiled steaks or roast beef or other roasts (2-3 Tbsps)

Instructions

Heat vegetable oil over medium heat in a skillet. Add shallots and cook about 3 minutes til soft. Add the dried and fresh cranberries and the wine.
Bring to a boil and simmer until the cranberries have burst and the mixture is reduced by about half. This took about 30 minutes for my sauce. A larger surface skillet will take less time.
When reduced remove from heat and add the maple syrup and spices. Add up to a 2-3 Tbsps of the pan juices from your roast and simmer until it is evenly mixed.
Serve on the side of your steaks or roasted meat.

Notes

Nutrition is per Tablespoon

Wine Pairing

This sauce is not shy and retiring, so consider your protein and this sauce when choosing your wine. If you are serving with beef a Bordeaux blend would be good. A Barolo, Roero or Nebbiolo de Langhe would also work.

If you are serving it with duck or poultry a Pinot Noir, Primitivo or Barbera would be good choices.

Hint: Try to serve the same wine as you used in the sauce. It is subtle but it makes a harmonious blend at the table.

Nutrition