Warm-Spiced Pan Sauce with Currants and Almonds

Name: Warm-Spiced Pan Sauce with Currants and Almonds
Ingredients: 2 teaspoons, brown sugar, dark or light; 1/8 teaspoon, cayenne pepper (or more, to taste); Pinch, ground cloves; Pinch, ground allspice; 1 tablespoon, olive oil; 2 , cinnamon sticks (3-inch); 1 , large shallot, minced (about 3 tablespoons); 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 3/4 inch piece, fresh ginger, minced (about 2 teaspoons); 1 cup, fruity red wine, such as Zinfandel; 1/2 cup, chicken stock or canned low-sodium chicken broth; 3 tablespoons, currants; 3 tablespoons, unsalted butter, softened; 2 tablespoons, chopped fresh parsley leaves; 1/4 cup, sliced almonds, toasted in a small dry skillet over medium heat until color deepens slightly, about 4 minutes

Sauces

Appears in Cook's Illustrated March/April 2001

This sauce adds extra flavors to turkey cutlets.

SERVES 6 (Makes about 2/3 cup, enough for 6 cutlets)

TIME 40 minutes

Warm-Spiced Pan Sauce with Currants and Almonds

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