Recipe courtesy of Bobby Flay
Total:
1 hr 15 min
Active:
20 min
Yield:
6
Level:
Easy

Ingredients

Directions

Place the chiles in a bowl and cover with boiling water. Let chiles sit until softened, at least 30 minutes. Place the chiles in a blender with 1/4 cup of the soaking liquid and blend until smooth.

Heat the butter and oil in a medium saucepan over high heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and port and cook until completely reduced. Add the stock, chile puree and brown sugar, bring to a boil and cook, stirring occasionally until reduced by half. Add the cranberries and cook until the sauce is reduced to a sauce consistency and the cranberries have popped and are soft. Remove from the heat, and add the blackberries, parsley, sage, and salt and pepper to taste. Keep warm.

IDEAS YOU'LL LOVE

Sausage Gravy

Recipe courtesy of Ree Drummond

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Biscuits and Chocolate Gravy

Recipe courtesy of Virginia Willis

Salisbury Steak with Brown Gravy

Recipe courtesy of Sandra Lee

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Red Velvet Cupcakes

Recipe courtesy of Terri Wahl

Turkey Gravy

Recipe courtesy of Trisha Yearwood

Chicken Fried Steak with White Gravy 2

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking