In a small saucepan whisk together the brown sugar and the cornstarch and add the wine and the broth, whisking until the mixture is smooth. Add the vinegar, the cranberries, the tarragon, and salt to taste and simmer the sauce, stirring occasionally, for 15 minutes. Stir in the minced parsley and simmer the sauce for 1 minute more. Serve the sauce hot, garnished with the parsley sprigs, with boneless pork or chicken medaillions. Yield: about 1/4 cups Recipe by: COOKING LIVE SHOW #CL9229
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)