Savory Holiday Cherry Sauce


June 10, 2015

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Serve this festive holiday cherry sauce with beef, pork, poultry or lamb.

  • Cook: 40 mins
  • 40 mins

    40 mins

  • Serves: 8


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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