1/2 small onion, finely chopped
2 Tbsp butter
1 cup Cedar Creek Cabernet Sauvignon
2 cups chicken broth, reduced sodium
1/2 cup red currant jelly
1/4 cup dried currants
1 tsp fresh thyme, chopped
1 Tbsp balsamic vinegar
2-1/2 tsp cornstarch
1 Tbsp water Salt and Pepper to taste
Melt butter in a medium saucepan and sauté onion until soft, about 5 minutes.
Add wine, chicken broth and red currant jelly and bring to a medium boil, reduce volume by half. This will take approximately 20-25 minutes.
Add currants, thyme and balsamic vinegar, reduce heat to medium low and simmer for 5 minutes.
Mix cornstarch in the 1 Tbsp of water and stir into sauce. Simmer for 2 minutes longer and adjust seasoning to taste with salt and pepper.
– Recipe demonstrated at Cedarburg’s Festive Friday Eve.