Red Chile-Cranberry Gravy

Ingredients
2 ancho chile pods, stems removed
1 New Mexico chile pod, stems removed
2 tablespoons unsalted butter
1 tablespoon canola oil
2 large shallots, finely diced
3 cloves garlic, finely chopped
1 cup dry white wine
1/2 cup Port
4 cups enriched homemade chicken stock
3 tablespoons light brown sugar
1 cup cranberries
1/2 cup fresh blackberries, gently crushed
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh sage


Directions
Place the chiles in a bowl and cover with boiling water. Let chiles sit until softened, at least 30 minutes. Place the chiles in a blender with 1/4 cup of the soaking liquid and blend until smooth.

Heat the butter and oil in a medium saucepan over high heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and port and cook until completely reduced. Add the stock, chile puree and brown sugar, bring to a boil and cook, stirring occasionally, until reduced by half. Add the cranberries and cook until the sauce is reduced to a sauce consistency and the cranberries have popped and are soft. Remove from the heat, and add the blackberries, parsley, sage, and salt and pepper to taste. Keep warm.