Cranberry Balsamic Demi-Glace for the Holidays

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Executive Chef
May 11, 2003
The SPAM eating capital of the world.
Here's an alternative to traditional gravy that is usually common at Holiday dinners. This sauce is best with a Grilled Rack of Lamb, Pork Tenderloin, or Veal Chop

Cranberry Balsamic Demi-Glace

Yield: 1 1/4 - 1 1/3 Cups


4 Cups Veal or Beef Stock
1 Cup Balsamic Vinegar
1 Cup Dried Cranberries
3 Large Shallots, finely minced
2 Tbsp. Unsalted Butter
Kosher Salt to taste
2-3 Fresh or Dried Bay Leaves


Saute the shallots in butter on med-high until they are translucent, about 3-4 minutes. Add the stock, and the bay leaves. Bring stock to boil, and then simmer until reduced by approx. 1/2 to roughly 2 cups. Meanwhile, soak the cranberries in the balsamic vinegar for 15 minutes to rehydrate. Strain vinegar into a saucepan and reduce vinegar until syrupy and keep warm. When the stock is reduced, stir in the balsamic syrup and the cranberries. Reduce remaining liquid by about 1/3. Season to taste with salt.
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