Port Cranberry Sauce

INGREDIENTS
1    tablespoon olive oil
1    medium shallot, chopped
½    cup chicken broth
½   cup Eredita or other ruby Port
¼   cup dried cranberries (or Crasins)
2    teaspoons aged Balsamic vinegar
2    teaspoons butter

METHOD

Heat a medium skillet over medium heat and add the olive oil, swirling to coat. Add the shallots and cook for 1 to 2 minutes until tender. Add the broth, Port and cranberries. Bring to a boil, reduce heat to low and cook for 6 to 8 minutes until the cranberries are very soft. Transfer to a food processor or blender and puree. Return to a clean sauce pan and cook over low heat until liquid is reduced by half. Remove from the heat and add the balsamic vinegar and butter. Stir until the butter is absorbed and serve.

Recommended with Nut Encrusted Chicken or pork chops, but could be good with fried or poached salmon or other baked or fried meat dishes.

OPTION

Instead of Crasins or dried cranberries, use ½ cup of fresh cranberries