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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

General Gilbert's California Fried Chicken with Pan Gravy

Recipe courtesy of Melissa Gilbert

Chicken Fried Steak and Gravy

Recipe courtesy of Trisha Yearwood

Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw

Recipe courtesy of Jeff Mauro

Pork Chop with Cider Gravy, Sauteed Apples, and Onions

Recipe courtesy of Rachael Ray

Ham with Red Eye Gravy

Recipe courtesy of Michael Lomonaco

Swordfish Balls and Red Gravy

Recipe courtesy of Lucille Jacaruso

Breakfast Sausage With Red-Pepper Gravy

Recipe courtesy of Food Network Kitchen

Emeril's Meat Balls and Red Gravy

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.