(makes approx. 8 oz.)
- 1 tsp. Olive Oil
- 1 tbsp. Diced Red Onion
- 1 tbsp. Cider Wine Vinegar
- 1 tbsp. Currant Jelly
- 5 tbsp. Cranberry Sauce
- 1/2 tsp. Chopped Rosemary
- 6 oz. Bonewerks Culinarte Demi Glace de Porc Classic
- Salt and Pepper, to Taste
SAUTE onion in olive oil in a saucepan. Stir in vinegar, currant jelly, cranberry sauce and rosemary; bring to a boil.
STIR in Bonewerks Culinarte Demi Glace de Porc Classic. Season to taste with salt and pepper.