Pomegranate-Port Wine Sauce

1. 1

   Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.

2. 2

   Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.

3. 3

   Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate).

* Per serving · 4 servings · Values may vary.

No additional tips available.