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2 1/2 cups chardonnay, or other dry white wine
2 284-mL cans undiluted chicken broth, preferably sodium-reduced
1/3 cup dried cranberries
4 sprigs fresh rosemary, or 1/2 tsp dried rosemary
1 tbsp cornstarch
2 tbsp cold butter
In a medium-size saucepan, combine 2-1/4 cups (550 mL) wine, broth and Craisins. Bring to a boil over high heat. Meanwhile, strip enough rosemary leaves from stems to measure 1 tablespoon (15 mL). Coarsely chop rosemary, then measure out 2 teaspoons (10 mL). Add to boiling wine mixture. Boil over high heat, uncovered and stirring occasionally, until reduced to 2 cups (500 mL), from 20 to 22 minutes.
In a small measuring cup or bowl, whisk cornstarch into remaining 1/4 cup (50 mL) wine until smooth. Turn heat to medium and, whisking constantly, add cornstarch mixture to reduced wine mixture. Whisk constantly over medium heat until slightly thickened, about 3 minutes. Cut butter into 4 pieces. Add 1 piece and whisk until melted. Repeat with remaining pieces. Remove from heat. Serve as is or whisk in strained pan juices from turkey roasting pan. If making ahead, sauce can be covered and refrigerated for up to 3 days.
Calories 69, Protein 1g, Carbohydrates 6g, Fat 3g, Fibre 0.4g, Sodium 466mg.
Finally, I've found a better alternative to gravy with this contemporary light wine sauce. And you don't have to wait for the turkey to exit the roasting pan before making it.