Adam’s favourite Cranberry-port wine reduction sauce

This is a great sauce for a multitude of applications to various poultry and meat. It’s easy to make and has a great citrus/spicy flavour. Enjoy.

Chicken, turkey, or pork

Flour seasoned to taste (salt, pepper, garlic powder, paprika, etc.) 1 can whole cranberry sauce (or fresh with a little sugar) 1 jar brown turkey or beef gravy (or make your own) 1 cup Ruby Port wine 1 tbs cracked black pepper corns (Slightly pound between wax paper or in a small zip-loc bag to crack)

Remove as much membrane from meat as possible, Use chicken Breast filets whole or cut turkey or pork across the grain into medallions and lightly pound dredge in flour mixture then brown in butter in a hot skillet remove meat from pan add cranberries, gravy, port wine, and peppercorns to skillet bring to boil while stirring well to mix and melt cranberry sauce add meat, turning to totally coat with sauce, and decrease heat to simmer until reduced to a nice thick sauce

This hearty meal goes well with a baked potato and a California Cabernet.