TART & SASSY CRANBERRY FOOL SAUCE
Yield: 2 cups

1 jar (11 oz.) Cranberry Fool
4 tablespoons vinegar
1 tablespoon extra virgin olive oil
1/2 cup minced shallots
1/2 cup minced onion
1/2 cup minced celery
1/2 cup cranberry juice
3 cups beef broth reduced to 1/3 cup
Salt and pepper to taste

Place 3/4 jar Cranberry Fool in a food processor or blender with 2 tablespoons of vinegar and pulse until chopped.
Heat oil in a 3-quart saucepan.
Add shallots, onions and celery, and cook over low heat until tender but not colored.
Stir in cranberry juice and remaining vinegar and simmer until most of liquid has evaporated.
Stir in reserved Cranberry Fool and simmer until thick, about 5 minutes.
Stir in glace de viande, salt and a generous amount of pepper.
Serve at once, or warm just before serving.