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Pear and Port Gravy

Substitute pomegranate or grape juice for the port and red wine if you want to make this sophisticated gravy recipe sans alcohol.

Ingredients: 

Ingredients: 

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3 Tbs. olive oil
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1 cup chopped leek (white and pale green parts)
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2 cloves garlic, minced (2 tsp.)
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1 tsp. finely chopped fresh rosemary
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1 ½ Tbs. all-purpose flour
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1 ½ cups Rich Vegetable Broth
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1 cup vegan tawny port
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1 cup organic pear juice
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½ cup dry red wine
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1 ½ tsp. tomato paste

Instructions: 

1. Heat oil in large saucepan over medium heat. Add leek, garlic, and rosemary. Sauté 3 minutes, or until leek softens. Sprinkle flour over leek. Stir 3 to 4 minutes, or until flour starts to color.

2. Add Rich Vegetable Broth and remaining ingredients, and bring to a boil, whisking constantly. Reduce heat to medium-low, and cook 50 to 60 minutes, or until gravy is reduced to about 1 2/3 cups, stirring occasionally. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
137
Protein: 
<1 g
Total Fat: 
8 g
Saturated Fat: 
<1 g
Carbohydrates: 
15 g
Cholesterol: 
0 mg
Sodium: 
85 mg
Fiber: 
<1 g
Sugar: 
9 g
Yield: 
Makes 1 2/3 cups

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