Fonterra Food Services
Rich Red Wine, Cranberry and Star Anise Sauce
1 1/2 cups merlot or other full bodied red wine
1/3 cup salt reduced beef stock
1/4 cup jellied cranberry sauce
1/4 cup port
2 star anise
2 tablespoons sugar
1 strip orange rind
80g cold Western Star Original Butter, diced
Western Star Salted Butter
Place all ingredients except the butter in a saucepan and bring
to the boil. Simmer for 10 minutes or until reduced by half.
Strain the sauce through a fine sieve and return to the saucepan over low heat. Gradually whisk in butter one cube at a time melting each addition before adding more.
Serve this rich sauce with roast lamb or beef.
Tip :
This sauce is fabulous served with steak, roasted eye fillet beef, lamb or even duck.
Sauce can be made ahead and frozen without the butter for one month before use. Add the butter just before serving.

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