Apple-Sage Sauce

1/2 cup yellow onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1 Tbsp tomato paste
2 bay leaves
1 Tbsp unsalted butter
1/4 cup apple juice or cider
1/4 cup dry white wine
3 cups low-sodium beef broth
2 Tbsp cold water
2 Tbsp cornstarch
1 Tbsp apple jelly
1 Tbsp unsalted butter
2 tsp fresh sage, minced
Sea salt and freshly ground pepper to taste

Sauté vegetables, tomato paste, and bay leaves in 1 Tbsp of butter until soft, about 5 minutes. Deglaze pan with apple juice and wine, scraping bits from the bottom of the pan. Simmer 5 minutes. Add beef broth and cook until reduced to 2 cups. Strain and return broth to a clean pan. (Sauce may be made ahead to this point and chilled.) Bring to a boil over high heat. Combine cornstarch and water in a small bowl and mix until smooth. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened. Reduce heat, stir in jelly, 1 Tbsp of butter, and sage. Season, to taste, with salt and pepper. Makes about 2 cups

Per serving: 35 calories; 2g total fat; 1g saturated fat; 4mg cholesterol; 17mg sodium; 3g total carbohydrates; 1g protein;

Allergy Warning: Contains Milk

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