| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1/2 cup |
Ingredients
- 3/4 cup cranberry juice or cranberry juice blend
- 2 tablespoons coarse-ground Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 shallot, finely grated on a rasp grater
- Kosher salt and coarsely ground black pepper
- 2 tablespoons unsalted butter
- 1 to 2 teaspoons agave nectar, if needed
Instructions
- In a pan, preferably the pan you just made a steak or 2 in (leave the bits and residue from the steak), add the cranberry juice, mustard, Worcestershire sauce, shallots, a pinch of salt and a few grinds of pepper, then a few more grinds of pepper. Simmer on medium heat, stirring with a wooden spoon, until the liquid reduces slightly and thickens, about 5 minutes.
- Strain the sauce with a fine-mesh sieve. While still warm, whisk in the butter until melted. Taste and add a squirt of agave nectar at a time to mellow the tart flavor of the cranberry juice. Serve warm.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 426 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 4 g |
| Sugar | 38 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 823 mg |
Reviews
Delicious easy to make with the classy restaurant taste!