Directions:
- Place the chiles in a bowl and cover with boiling water. Let chiles sit until softened, at least 30 minutes. Place the chiles in a blender with 1/4 cup of the soaking liquid and blend until smooth.
- Heat the butter and oil in a medium saucepan over high heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and port and cook until completely reduced. Add the stock, chile puree and brown sugar, bring to a boil and cook, stirring occasionally, until reduced by half. Add the cranberries and cook until the sauce is reduced to a sauce consistency and the cranberries have popped and are soft. Remove from the heat, and add the blackberries, parsley, sage, and salt and pepper to taste. Keep warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.35 Kcal (1073 kJ) | ||
| Calories from fat | 98.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 28.51mg | 10% | |
| Sodium | 299.65mg | 12% | |
| Potassium | 448.87mg | 10% | |
| Total Carbs | 25.4g | 8% | |
| Sugars | 13.78g | 55% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 9.35g | 19% | |
| Vitamin C | 12.9mg | 22% | |
| Iron | 1mg | 6% | |
| Calcium | 125.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 83.47 Kcal (349 kJ) | ||
| Calories from fat | 32.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 17% | |
|---|---|---|---|
| Cholesterol | 9.28mg | 10% | |
| Sodium | 97.57mg | 12% | |
| Potassium | 146.16mg | 10% | |
| Total Carbs | 8.27g | 8% | |
| Sugars | 4.49g | 55% | |
| Dietary Fiber | 1.11g | 14% | |
| Protein | 3.05g | 19% | |
| Vitamin C | 4.2mg | 22% | |
| Iron | 0.3mg | 6% | |
| Calcium | 40.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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