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MARSALA WINE SAUCE WITH CRANBERRIES AND SAGE
Serves 4
Ingredients:
¾ cup dry Marsala wine
¼ cup dried cranberries
1 small shallot, minced
1 tablespoon olive oil
2 teaspoons orange zest
1 tablespoon chopped fresh sage
1 ½ cups chicken broth (reserve ¼ cup)
2 teaspoons cornstarch
1 teaspoon minced jalapeño
1-2 teaspoons soy sauce or ½ teaspoon salt; ¼ teaspoon black pepper (or to taste)
Preparation:
1. Macerate the cranberries in the Marsala for at least an hour.
2. Heat the olive oil in a sauce pan over medium heat and add the minced shallot. Saute, stirring regularly, until fragrant and translucent (not brown; 2-3 minutes).
3. Add the Marsala, cranberries, orange zest, sage, and jalapeño and bring to a boil over medium high heat. Lower the heat and simmer for 3-4 minutes.
4. Add 1 ¼ cups chicken broth, bring to a boil and simmer to reduce for 3-4 minutes.
5. Add the cornstarch to the reserved chicken broth and mix to create a slurry. Add the cornstarch mixture to the simmering sauce, stirring constantly. Add salt and pepper and simmer for 2-3 minutes.
6. Garnish with crumbled toasted sage or chopped fresh parsley.
*Note: if your sauce is too thick, add a small amount of broth or water, stirring over heat until you have the desired consistency.