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December 20, 2012

Cranberry Cabernet Sauce

Tal Ronnen

3 tablespoons extra virgin olive oil
1 large shallot 
4 sprigs of thyme
1/4 cup (60g) dried cranberries
1 cup (225ml) cabernet
1 cup (225ml) faux chicken stock or vegetable broth
1 tablespoon arrowroot 
2 tablespoons water
3 tablespoons 'Earth Balance' or vegan butter
salt and pepper to taste

Heat the oil in a sauté pan. Add the shallots and sauté for 3 minutes. Add the thyme and cranberries and sauté for 2 minutes. Season with salt and pepper.

Add the cabernet and scrape the bottom of the pan, then reduce the liquid by half. Add the stock and reduce by half. Mix the arrowroot with the water and add to the pan. Stir well and continue to cook for 2 minutes. Turn heat off and whisk in the vegan butter 1 tablespoon at a time.

Remove thyme stems and serve with Holiday Stuffed Scallopini.

Recipe courtesy of Tal Ronnen, author of The Conscious Cook.

For Sage and Pumpkin Seed Encrusted Gardein™ with Cranberry Cabernet Sauce and more recipes for special occasions, visit gardein.com.