1 tablespoon (15 ml) red wine vinegar

• 1 cup (250 ml) fresh cranberries or
• 1 cup (250 ml) frozen cranberries

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.

Add the cranberry juice. Bring to a boil and reduce by half.

Add the demi-glace sauce and bring to a boil while whisking constantly. Reduce the heat and simmer gently for about 3 minutes.

Remove the saucepan from the heat. Add the butter, whisking until it melts. Season with salt and pepper.

Serve with Roast Beef with Dried Cranberry Persillade.

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