Cranberry-Lemongrass Sauce
Makes about 7 cups
 

• 1/4 cup minced shallots
• 1/4 cup minced garlic
• 2 tablespoons minced lemongrass, white part only
• 4 cups fresh cranberries, cut in half
• 21/2 cups red wine
• 4 cups chicken stock
• Juice of 1 lemon
• 1 tablespoon sugar
• 3 tablespoons butter, unsalted Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

In a medium saucepan coated lightly with oil over medium-high heat, sauté shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and sauté another 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary.