Sauces
Rich Red Wine, Cranberry and Star Anise Sauce
Prep 2 mins. /Cook 20 mins.
Makes 350ml
Easy
Rich Red Wine, Cranberry and Star Anise Sauce
Method
- Place all ingredients except the butter in a saucepan and bring to the boil. Simmer for 10 minutes or until reduced by half.
- Strain the sauce through a fine sieve and return to the saucepan over low heat. Gradually whisk in butter one cube at a time melting each addition before adding more. Serve this rich sauce with roast lamb or beef.
More Tips
- This sauce is fabulous served with steak, roasted eye fillet beef or your favourite type of roast beef, lamb or even duck.
- Adding butter to a red wine sauce may seem unusual but it is a chef's trick that helps to round out the flavours, add gloss and thickness and cut the acidity of the wine.
- Sauce can be made ahead and frozen without the butter for one month before use. Add the butter just before serving.
- Use a full flavoured red wine such as merlot or shiraz for a full flavoured sauce.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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