"Use meat roasting juices & Garlic Balsamic Vinegar to make a lively sauce"
- Reserved meat roasting juices from pan -
- Low-Salt Chicken Broth - 1 cup
- Garlic Balsamic Vinegar - 1 cup
- Dark Brown Sugar - 2 tbsp (packed)
Strain juices from reserved roasting pan into large measuring cup; discard solids in strainer. Spoon fat off surface of pan juices in measuring cup. Add enough chicken broth to decreased juices to measure 1 cup. Place reserved roasting pan over 2 burners set at medium heat. Add vinegar to pan and bring to a boil, scraping up browned bits; pour vinegar into saucepan. Add pan-juice mixture and sugar to saucepan. Bring pan sauce to boil, whisking until sugar dissolves. Boil until sauce coats spoon thinly and is reduced to 11/3 cups, about 10 minutes. Season with salt and pepper. Transfer to gravy dish and serve with rich meats.
Another delicious recipe from the kitchen of The Garlic Box