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Pomegranate-Port Wine Sauce

  • 30minutes
  • 181calories

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Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter , softened, divided

  2. 1/2 cup minced shallot

  3. 2 cups pomegranate juice

  4. 2 cups port wine (can sub 2 cups pomegranate juice mixed with 1 tbsp honey)

  5. 2 1/2 cups low sodium chicken broth

  6. 3 tablespoons all-purpose flour

Instructions Jump to Ingredients ↑

  1. Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.

  2. Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.

  3. Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate). ?

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