Cranberry Rosemary Sauce - kidney friendly

[okarol]

Cranberry Rosemary Sauce - kidney friendly

Servings: 8
Serving size: 1/4 cup

Ingredients:
   2 teaspoons oil
   2 tablespoons chopped shallots
   4 teaspoons flour
   1/2 cup water
   1 cup Health Valley® no salt added chicken broth
   2 tablespoons white wine
   1 cup raw cranberries
   1 teaspoon fresh, chopped rosemary

Preparations:
   1. Heat oil in a nonstick saucepan. Sauté shallots. Stir in flour and cook for one minute.
   2. Add water, wine, chicken broth, and cranberries. Bring to a boil and cook until cranberries start to pop and sauce is thickened. Stir in rosemary. Serve over meat. This sauce is delicious with pork or poultry.
   3. Store unused sauce in the refrigerator.
 

Nutrients per serving:
   Calories 27
   Protein 1 g
   Carbohydrate 3 g
   Fat 1 g
   Cholesterol 3 mg
   Sodium 20 mg
   Potassium 36 mg
   Phosphorus 8 mg

http://www.culinarykidneycooks.com/recipe_of_the_week.htm