Cranberry Cabernet Sauce
This recipe is from Gardein
Course: Sauces and Dips
- 3 T extra virgin olive oil or other type of oil on oil days
- 1 large shallot
- 4 sprigs of thyme
- 1/4 cup dried cranberries
- 1 cup cabernet
- 1 cup faux chicken stock or vegetable broth
- 1 T arrowroot
- 2 T water
- 3 T Earth Balance or other vegan butter
- salt and pepper to taste
Heat the oil in a saute pan.
Add the shallots and saute for 3 mins.
Add the thyme and cranberries and saute for 2 minutes.
Season with salt and pepper.
Add the cabernet and scrape the bottom of the pan, then reduce the liquid by half.
Add the stock and reduce by half.
Mix the arrowroot with the water and add to the pan. stir well and continue to cook for 2 mins.
Turn heat off and whisk in the vegan butter 1 tbsp. at a time.
Remove thyme stems.