Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
30 min
Active:
10 min
Yield:
about 1/4 cups
Level:
Easy

Ingredients

Directions

In a small saucepan whisk together the brown sugar and the cornstarch and add the wine and the broth, whisking until the mixture is smooth. Add the vinegar, the cranberries, the tarragon, and salt to taste and simmer the sauce, stirring occasionally, for 15 minutes. Stir in the minced parsley and simmer the sauce for 1 minute more. Serve the sauce hot, garnished with the parsley sprigs, with boneless pork or chicken medaillions.;

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