Recipe for Lingonberry Rosemary Sauce
Posted November 9, 2007 2:26 p.m. EST
Updated November 13, 2007 1:14 a.m. EST
Serve this savory-sweet sauce with roasted turkey. If you can't find lingonberry preserves (check the jams and jellies section of the grocer), try 2/3 cup whole berry cranberry sauce or 1/2 cup cherry preserves.
LINGONBERRY ROSEMARY SAUCE
Start to finish: 20 minutes
Servings: 6 to 8
1 tablespoon butter
1 tablespoon olive oil
1 to 2 shallots, chopped
1/2 cup dry red wine
3/4 cup fat-free beef broth
2/3 cup lingonberry preserves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 cup chopped fresh rosemary
1/4 cup chopped fresh parsley
In a medium skillet over medium-high heat, combine the olive oil and butter. When the butter has melted, add the shallots and saute until crisp tender, about 3 minutes.
Add the wine and bring to boil, stirring constantly until thickened. Stir in the broth, preserves, salt, pepper and rosemary. Continue to cook until heated through.
To serve, sprinkle with chopped parsley.
(Recipe adapted from "The Herb Society of America's Essential Guide to Growing and Cooking with Herbs," Louisiana State University Press, 2007)