Recipe courtesy of Bobby Flay
Save Recipe Print
Level:
Easy

Ingredients

Directions

Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Pumpkin Cinnamon Rolls

Recipe courtesy of Ree Drummond

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Teriyaki Sauce

Recipe courtesy of Majerle's Sports Grill

Salmon with Sweet and Spicy Rub

Recipe courtesy of Ellie Krieger

Sweet, Spicy and Salty Candied Nut Mix

Recipe courtesy of Jeff Mauro

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon

Recipe courtesy of Anne Burrell

Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad

Recipe courtesy of Tyler Florence

Pasta with Clams, White Wine and Spicy Italian Sausage

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          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.