- 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
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.