Ingredients

• 3/4 cup cranberry juice or cranberry juice blend
• 2 tablespoons coarse-ground Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 shallot, finely grated on a rasp grater
• Kosher salt and coarsely ground black pepper
• 2 tablespoons unsalted butter
• 1 to 2 teaspoons agave nectar, if needed

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. In a pan, preferably the pan you just made a steak or 2 in (leave the bits and residue from the steak), add the cranberry juice, mustard, Worcestershire sauce, shallots, a pinch of salt and a few grinds of pepper, then a few more grinds of pepper. Simmer on medium heat, stirring with a wooden spoon, until the liquid reduces slightly and thickens, about 5 minutes.
3. Strain the sauce with a fine-mesh sieve. While still warm, whisk in the butter until melted. Taste and add a squirt of agave nectar at a time to mellow the tart flavor of the cranberry juice. Serve warm.