Warm-Spiced Pan Sauce with Currants and Almonds

Name: Warm-Spiced Pan Sauce with Currants and Almonds
Yield: Serves 6 (Makes about 2/3 cup, enough for 6 cutlets)
Ingredients: 2 teaspoons, brown sugar, dark or light; 1/8 teaspoon, cayenne pepper (or more, to taste); Pinch, ground cloves; Pinch, ground allspice; 1 tablespoon, olive oil; 2 , cinnamon sticks (3-inch); 1 , large shallot, minced (about 3 tablespoons); 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 3/4 inch piece, fresh ginger, minced (about 2 teaspoons); 1 cup, fruity red wine, such as Zinfandel; 1/2 cup, chicken stock or canned low-sodium chicken broth; 3 tablespoons, currants; 3 tablespoons, unsalted butter, softened; 2 tablespoons, chopped fresh parsley leaves; 1/4 cup, sliced almonds, toasted in a small dry skillet over medium heat until color deepens slightly, about 4 minutes

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Appears in Cook's Illustrated March/April 2001

Sauces

SERVES6 (Makes about 2/3 cup, enough for 6 cutlets)

TIME40 minutes

Warm-Spiced Pan Sauce with Currants and Almonds

WHY THIS RECIPE WORKS

If turkey cutlets are incorrectly cooked, they will be dry and flavorless. To combat this result in our turkey cutlet recipe, we purchased cutlets of uniform thickness. We sautéed the uncoated cutlets in a preheated skillet with olive oil, ...

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