Prepare the sauce: Combine the cranberries and 1/4
cup Zinfandel in a small bowl.
Add the 2
cups Zinfandel, the broth, and rosemary.
Not exact matches
For the salad 1/4
cup (1 ounce / 30 grams) pistachio nuts 1 tablespoon extra-virgin olive oil Sea salt, preferably Halen Môn, and freshly ground black pepper 3 pounds (1.5 kilograms) heirloom tomatoes, in assorted colors 2 melons, in different varieties and preferably different colors 1/4 pound (125 grams) arugula leaves 1/4
cup (1/4 ounce / 7 grams) fresh opal basil leaves, torn 1 Serrano chile, cut into paper - thin rings 1/4
cup (2 fluid ounces / 60 milligrams)
zinfandel vinaigrette
Sauce: 1/3
cup dried cranberries 1/4
cup plus 2
cups red
Zinfandel wine 1 tablespoon unsalted butter, room temperature 1 medium shallot, finely chopped 1 clove garlic, minced 1
cup beef broth 1 (2 - inch) sprig rosemary
worcestershire sauce 1
cup beef broth 1/2
cup wine (red would be best; I had
zinfandel — optional) Salt & pepper