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Lilly’s Table

 
 
Pecan Tilapia
Chopped Kale & Pomegranate Salad
© Lillys-Table.com Photo of Cranberry Cherry Syrah Sauce
 

Tags: Vegan Gluten-Free Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Cranberry Cherry Syrah Sauce

from Pecan Tilapia with Harvest Rice and Chopped Kale & Pomegranate Salads, the Week of November 20, 2016.
View the previous or next recipe for this meal.

Syrah wine is reduced with fresh cranberries and dried cherries. The sauce pairs perfectly with a turkey dinner. It also works well drizzled on beef, fish, or brie cheese. It is even spectacular dolloped on chocolate cake or ice cream, too.

Ingredients

  • 1 cup apple juice, or other juice or red wine
  • 2 cups red wine, syrah, siraz, or other favorite red
  • 1 cup dried cherries, roughly chopped or dried cranberries
  • 12 ounces cranberries, fresh or frozen
  • ½ cup maple syrup, or brown sugar
  • 2 teaspoons ground rosemary, or 1 tablespoon crushed/fresh rosemary
  • 1 teaspoon allspice

Serving Size: 8 People

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Preparation Instructions

Simmer the juice, half of the wine, and dried cherries over medium heat for five minutes.

Add the cranberries, maple syrup, rosemary and allspice. Simmer for 15 more minutes. Add more maple syrup based on your own sweet tooth.

Stir in the remaining wine, simmer for 5 more minutes.

The sauce can be served at any temperature. Store in a refrigerator for up to a week or in a freezer for up to 2 months.