Red Chile-Cranberry Gravy (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
2 ancho chile pods, stems removed |
1 new mexico chile pod, stems removed |
2 tablespoons unsalted butter |
1 tablespoon canola oil |
2 large shallots, finely diced |
3 cloves garlic, finely chopped |
1 cup dry white wine |
1/2 cup port |
4 cups enriched homemade chicken stock |
3 tablespoons light brown sugar |
1 cup cranberries |
1/2 cup fresh blackberries, gently crushed |
1/4 cup coarsely chopped fresh flat leaf parsley |
2 tablespoons finely chopped fresh sage |
Directions:
1. 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.
2. 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.
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