Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/4 cups
Ingredients
1/4 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 cup dry white wine
1/2 cup chicken broth
1 teaspoon balsamic vinegar
1/2 cup dried cranberries (available at specialty foods shops)
1/8 teaspoon dried tarragon, crumbled
2 teaspoons minced fresh parsley leaves plus sprigs for garnish
Preparation
In a small saucepan whisk together the brown sugar and the cornstarch and add the wine and the broth, whisking until the mixture is smooth. Add the vinegar, the cranberries, the tarragon, and salt to taste and simmer the sauce, stirring occasionally, for 15 minutes. Stir in the minced parsley and simmer the sauce for 1 minutes more. Serve the sauce hot, garnished with the parsley sprigs, with pork chops, ham or poultry.
