This sweet spicy sauce can be paired beautifully with a variety of proteins (poultry, game, beef, and pork).
Ingredients (4 servings):
- 1 TBSP olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- ¼ cup of Madeira wine
- 8 oz chicken stock
- 1 ancho chile pepper
- 2 oz lingonberries in syrup (or jam)*
- 1 TBSP fresh thyme
- salt & pepper, to taste
Reconstitute the ancho chile pepper with a cup of boiling water in a small bowl. Remove the seeds and stem and discard them.
In a small sauté pan at medium heat, cook the shallot for 2 minutes, then add the garlic and cook for another minute. Add the Madiera, chicken stock, and ancho chile pepper. Cook the mixture until the liquid is reduced by half, remove from heat, add the lingonberry and thyme, and puree in a blender.
Adjust the seasoning, and serve with your meat of choice.
*Note: Cranberries can be substituted for lingonberries in this recipe.