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Sunny's Quick Cranberry Steak Pan Sauce

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 1/2 cup
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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 


  1. 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.
  2. 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.