Berry sauce for meat and poultry
Contains less sugar than classic sweet berry sauces and complements fatty meats or poultry well. The tartness of cranberry refreshes the flavor, while onion and garlic add depth and richness to the sauce.
Finely chop the onion (40 g) and garlic (6 g). Heat a small amount of oil in a pan and sauté the onion with the garlic until soft and fragrant.
Add the cranberry (150 g), dry red wine (100 g), balsamic vinegar (15 g), table salt (to taste), and black pepper (to taste). Let the sauce simmer for a few minutes over medium heat until the berries soften and the liquid reduces slightly.
Taste the sauce and adjust the salt, acidity, or thickness if necessary. For a smoother texture, blend the mixture, then serve warm or chilled with meat or poultry.
If you prefer not to use wine, substitute it with bone or chicken broth. For a more vibrant flavor, cook the sauce in the same pan where the meat was sautéed.
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