Instructions: In a medium-size saucepan, combine 2 1/4 cups wine, broth and Craisins. Bring to a boil over high heat. Meanwhile, strip enough rosemary leaves from stems to measure 1 tbsp. Coarsely chop rosemary, then measure out 2 tsp. Add to boiling wine mixture. Boil over high heat, uncovered and stirring occasionally, until reduced to 2 cups, from 20-22 mins.

In a small measuring cup or bowl, whisk cornstarch into remaining 1/4 cup wine until smooth. Turn heat to medium and, whisking constantly, add cornstarch mixture to reduced wine mixture. Whisk constantly over medium heat until slightly thickened, about 3 mins. Cut butter into 4 pieces. Add 1 piece and whisk until melted. Repeat with remaining pieces. Remove from heat. Serve as is or whisk in strained pan juices from turkey roasting pan. If making ahead, sauce can be covered and refrigerated for up to 3 days.

Yield: 2 cups

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