CRANBERRY AND BALSAMIC SAUCE


  • Servings : 8
  • Preparation : 10 minutes
  • Cook time : 10 minutes
  • Calories : 43 cal
  • Carbohydrate : 8 g
  • Lipid : 1 g
  • Fiber : 2 g
  • Protein : 1 g
Sauce aux canneberges et balsamique : Une recette signée Isabelle Huot Docteure en nutrition.

Ingredients

  • 5 ml (1 tsp) of vegetable oil
  • 1 French shallot, minced
  • 15 ml (1 tsp) of balsamic vinegar
  • 125 ml (½ cup) of poultry broth without salt
  • 125 ml (½ cup) of fresh cranberries
  • 80 ml (1/3 cup) of cranberry Spread and Chia Isabelle Huot Doctor in nutrition
  • 10 ml (2 tbsp) of maple syrup


Steps

1 - Place the vegetable oil in a small cauldron then heat over medium-high heat. Add the shallot and brown until it is golden brown.


2 - Deglaze with the vinegar Balsamic and continue cooking for about 1 minute.


3 - add the rest of the ingredients and bring to a boil. Obtaining a homogeneous texture.





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