Port Wine Sauce with Sundried Cherries

By akselden

Ingredients

• 1 oz. Butter
• 2 tbs. Shallots, minced
• 1 tsp. Black peppercorn cracked
• 1/4 tsp. Thyme
• 1 Bay leaf
• 3/4 cup Port Wine
• 1/4 Red Wine
• 1.5 oz. Jus de Poulet Lie Gold
• 1/2 cup Water, hot
• 1/2 cup Sun-dried Cherries
• 1/4 cup Heavy Cream

Preparation

Step 1

Saute shallots, peppercorn, thyme, and bay leaf in butter for 1-2 minutes, or until shallots are translucent. Add port and red wine and reduce by half. Add Jue de Poulet Lie Gold and whisk until dissolved. Add enough water to reach desired sauce thickness. Strain the sauce and return to the pan. Add sundried cherries and cream(and stir in additional butter, if desired) and return to a slimmer while whisking. Serve with roasted turkey, chicken, or other poultry.