Cranberry-Lemongrass Sauce

1/4 cup minced shallots
1/4 cup minced garlic
2 tablespoons minced lemongrass, white part only
4 cups fresh cranberries, cut in half
2 1/2 cups red wine
4 cups chicken stock
Juice of 1 lemon
1 tablespoon sugar
3 tablespoons butter, unsalted
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper

Directions
In a medium saucepan coated lightly with oil over medium-high heat, saute shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and saute another 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary.