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Pomegranate-Port Wine Sauce

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“I found this recipe in a cooking club of America magazine. This pairs nicely with with roasted turkey. Check out my holiday menu to see some items that pair nicely for a holiday meal.”
READY IN:
30mins
SERVES:
8
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  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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