Cranberry Sauce for Venison

Sweet and sour sauce

This recipe is an excellent choice for any grilled venison. I have used it also for smoked pheasant breasts.

Ingredients:

• ½ cup (1 ½ dl) Cranberries
• 1 cup (2dl) Red wine
• 1 Tbsp (15ml) Balsamico
• 1/5 cup (1/2 dl) Cream
• 1/3 cup (0,75dl) Sugar
• Salt
• Black pepper
• Corn starch

Method:

1. Measure cranberries, sugar and ½ cup (1dl) of red wine into a kettle and cook for 15min.
2. Add rest of the red wine, balsamico, salt and black pepper and cook for another 15min.
3. Sieve cranberries off and put sauce back into the kettle
4. Thicken with cream and corn starch.

Done!