1. Combine the port wine, broth, cranberry juice, dried cherries and thyme in a small saucepan. Bring to a rolling boil. Remove from heat and set aside. 2. Coat a medium skillet with cooking spray (you can use an oil mister with 2 tablespoons canola oil and 1/4 cup low fat sodium beef broth) and place over medium heat. Add garlic and shallots and saute until browned, about 5-10 minutes. Add the wine mixture, allspice, salt and peppercorns. Simmer over low heat until sauce is reduced by 1/2, about 30-40 minutes. 3. Serve over poultry or meat. Yield: 1 cup. Use 2 tablespoons of sauce per serving of 4 ounces poultry or meat. Serves 8. This recipe copyright C 1999 Portion Savvy: The 30-Day Smart Plan for Eating Well. NOTES : By Carrie Latt Wiatt From the book Portion Savvy: The 30-Day Smart Plan for Eating Well Recipe by: Good Morning America
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 257 (48%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0mg||0 %|
|Sodium 83.7mg||3 %|
|Potassium 598.8mg||16 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 22.2g|
|Protein 2.3g||3 %|
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Calories per serving: 538
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