Yield: 3 Cups

Ingredients

2 cups cranberry juice
½ C red wine vinegar
¼ C red wine
½ C granulated sugar
4 C enriched home-made chicken stock
1 teaspoon whole black peppercorns
Salt

Instructions

1. Bring cranberry juice, vinegar and wine to a boil in a large saucepan.
2. Stir in the sugar and cook until the mixture is reduced by half.
3. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency).
4. Strain the sauce and season with salt. Keep warm.