June 10, 2015
Serve this festive holiday cherry sauce with beef, pork, poultry or lamb.
2 tablespoons Butter
3 tablespoons Minced Shallots
2 1/2 cups Canned Sweet Cherries, drained
1 cup Mirassou Winery's Central Coast Pinot Noir
1 cup Chicken Stock or Low Sodium Broth
1 stick Cinnamon
1 teaspoon Tarragon
1 tablespoon Cornstarch dissolved in 1 tblsp Water
Melt butter in a medium saucepan. Add shallots and cook until golden brown, about 5 minutes. Stir in the cherries, wine, broth and cinnamon stick.
Cook for 15 minutes over medium heat, then remove the cinnamon stick.
Let cool slightly, then puree in a blender or food processor. Return to the pan and add the tarragon and cornstarch.
Cook over medium-low heat for 10 to 15 minutes or until thickened and reduced to about 1 3/4 cups, stirring frequently. Serve with beef, pork, poultry or lamb.
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