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Red wine – cranberry – sauce

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Ingredients for 4 servings:

  • 1 large onion(s)
  • 100 ml red wine, dry, strong
  • 3 tbsp crème fraîche
  • 2 tbsp cranberries from the jar
  • salt and pepper
  • Thyme
  • 1 tbsp oil, or better: rendered fat from the duck breast

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Delicious with roast duck breast

Sauté the very finely diced onion in the fat until translucent. Deglaze with the red wine and reduce slightly. Stir in the crème fraîche, cranberries, and thyme and heat the sauce until hot, but do not let it boil. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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