Pomegranate-Port Wine Sauce - cooking recipe

Ingredients

4 tablespoons butter, softened, divided
1/2 cup minced shallot
2 cups pomegranate juice
2 cups port wine (can sub 2 cups pomegranate juice mixed with 1 tbsp honey)
2 1/2 cups low sodium chicken broth
3 tablespoons all-purpose flour

Preparation

Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.
Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.
Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate).