by kirra » Tue Jul 08, 2008 4:40 am
Cranberry-Sage Brown Butter
Chef Michael Chiarello
Ingredients:
1 stick (8 tablespoons) unsalted butter
4 tablespoons minced fresh sage
1-½ cups fresh cranberries
3 tablespoons dark molasses
¼ cup balsamic vinegar
1 cup chicken stock or low-salt, canned chicken broth
Preparation:
To make the sauce, add butter med-large sauté pan and place over medium-high heat. When butter begins to turn light brown, add fresh sage.
Stir for a few seconds and then add cranberries and sauté until skin begins to burst. Add molasses, balsamic vinegar, and stock, scraping bottom of the pan to pick up all the flavor of the browned butter.
Simmer until cranberries are soft and the sauce coats the back of a spoon, about 2 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey! Serves 4.
[b][size=150]Cranberry-Sage Brown Butter[/size][/b]
Chef Michael Chiarello
[b]
Ingredients:[/b]
1 stick (8 tablespoons) unsalted butter
4 tablespoons minced fresh sage
1-½ cups fresh cranberries
3 tablespoons dark molasses
¼ cup balsamic vinegar
1 cup chicken stock or low-salt, canned chicken broth
[b]Preparation:[/b]
To make the sauce, add butter med-large sauté pan and place over medium-high heat. When butter begins to turn light brown, add fresh sage.
Stir for a few seconds and then add cranberries and sauté until skin begins to burst. Add molasses, balsamic vinegar, and stock, scraping bottom of the pan to pick up all the flavor of the browned butter.
Simmer until cranberries are soft and the sauce coats the back of a spoon, about 2 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey! Serves 4.