Cranberried Demi-Glace Sauce
10 MIN
20 MIN

Cranberried Demi-Glace Sauce


  • 1 tablespoon (15 ml) red wine vinegar
  • 1 cup (250 ml) fresh cranberries
  • 1 tablespoon (15 ml) sugar
  • 2 cloves garlic, finely chopped
  • 3/4 cups (180 ml) cold cranberry juice
  • 1 1/4 cups (310 ml) demi-glace sauce
  • 2 tablespoons (30 ml) cold butter
  • Pepper


  1. Place the vinegar, cranberries, sugar and garlic in a saucepan and bring to a boil. Reduce the heat and simmer until the cranberries burst, about 5 minutes.
  2. Add the cranberry juice. Bring to a boil and reduce by half.
  3. Add the demi-glace sauce and bring to a boil while whisking constantly. Reduce the heat and simmer gently for about 3 minutes.
  4. Remove the saucepan from the heat. Add the butter, whisking until it melts. Season with salt and pepper.
  5. Serve with Roast Beef with Dried Cranberry Persillade.


Can be made a day ahead. Heat before serving.