Red Chile-Cranberry Gravy

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
30 min
Cook:
25 min

Yield:
6
Level:
Easy

Ingredients
  • 2 ancho chile pods, stems removed
  • 1 New Mexico chile pod, stems removed
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 2 large shallots, finely diced
  • 3 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 1/2 cup Port
  • 4 cups enriched homemade chicken stock
  • 3 tablespoons light brown sugar
  • 1 cup cranberries
  • 1/2 cup fresh blackberries, gently crushed
  • 1/4 cup coarsely chopped fresh flat leaf parsley
  • 2 tablespoons finely chopped fresh sage
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.


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