Cranberry-Pinon Sauce

This is a great sauce to make, for dressing up leftover turkey.

8 cups turkey stock (or chicken broth)
1 bay leaf
1/4 tsp. dried thyme
2 cups dried cranberries
2 cups apple cider
1 cup dried currants
1/2 teaspoon salt
1/2 tsp. black pepper
1/2 cup toasted pine nuts

Combine stock, herbs, cranberries, cider and currants in saucepan over medium heat. Cook until reduced by half (about 4 cups). Season to taste with salt. Stir in pine nuts, serve over hot turkey. (I like to put the turkey on a bed of mashed squash, then serve this sauce on top)

Note: Do not substitute pear juice for apple cider. We tried this once and it was terrible! You can use apple juice if you don't have cider.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000