Sunny's Quick Cranberry Steak Pan Sauce

Name: Sunny's Quick Cranberry Steak Pan Sauce
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1/2 cup
Ingredients: 3/4 cup cranberry juice or cranberry juice blend; 2 tablespoons coarse-ground Dijon mustard; 2 tablespoons Worcestershire sauce; 1 shallot, finely grated on a rasp grater; Kosher salt and coarsely ground black pepper; 2 tablespoons unsalted butter; 1 to 2 teaspoons agave nectar, if needed

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 1/2 cup

Level: Easy

Total: 10 min
Active: 10 min

Yield: 1/2 cup

Ingredients

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3/4 cup cranberry juice or cranberry juice blend

2 tablespoons coarse-ground Dijon mustard

2 tablespoons Worcestershire sauce

1 shallot, finely grated on a rasp grater

Kosher salt and coarsely ground black pepper

2 tablespoons unsalted butter

1 to 2 teaspoons agave nectar, if needed

Directions

Watch how to make this recipe.

In a pan, preferably the pan you just made a steak or 2 in (leave the bits and residue from the steak), add the cranberry juice, mustard, Worcestershire sauce, shallots, a pinch of salt and a few grinds of pepper, then a few more grinds of pepper. Simmer on medium heat, stirring with a wooden spoon, until the liquid reduces slightly and thickens, about 5 minutes.
Strain the sauce with a fine-mesh sieve. While still warm, whisk in the butter until melted. Taste and add a squirt of agave nectar at a time to mellow the tart flavor of the cranberry juice. Serve warm.