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

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Roast Beef with Gravy

Recipe courtesy of Trisha Yearwood

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Ham with Red Eye Gravy

Recipe courtesy of Michael Lomonaco

Swordfish Balls and Red Gravy

Recipe courtesy of Lucille Jacaruso

Faux-Fongo with Red Bean Gravy

Recipe courtesy of Sunny Anderson

Andouille Cornbread Stuffed Quail, Red Eye Gravy

Recipe courtesy of Robert Irvine

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking