Cranberry-Port Sauce

By on October 17, 2012

2 cups port
½ cup fresh cranberries
2 springs fresh rosemary
½ cup balsamic vinegar
2 Tbsp. brown sugar
1 cup beef broth
3-4 Tbsp. cold unsalted butter
Salt & pepper to taste

In a medium saucepan, combine port and the next four ingredients. Simmer on low until it is reduced by half. Then add broth and reduce to desired consistency. Add butter, one tablespoon at a time, whisking after each addition. Salt and pepper to taste.