| Ingredients: 2 Cups dry white wine 2 Cups dried cranberries 1 Cup dried currants ½ Cup pinon nuts, toasted |
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 1. Deglaze pan with 2 cups white wine and 1 cup turkey stock. Add 3 more cups turkey stock, cranberries, currants, pinon nuts and a pinch of salt.
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2. Cook over medium heat until reduced in volume by half, about 4 cups.
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