A delicious complement to our Walnut Encrusted Pork Roast.
½ cup (125ml) merlot or dry red wine
1 cup cranberry sauce
1 tablespoon lemon juice
1 sprig fresh rosemary (about 6 inches)
- Combine each ingredient in a small saucepan and bring it to the boil.
- Reduce heat and let it boil gently, uncovered, for 15 minutes or until the sauce is reduced to 1 cup.
- Allow your sauce to cool and thicken for 15 minutes.
- Remove the rosemary sprig.
- Spoon your Yummy Sauce over your slices of pork roast.