Cherry Sauce

By Claude

Good for pork and chicken.

Ingredients

• 3/4 cup red wine, like Merlot or Shiraz
• 1/2 cup ruby port
• 3/4 inch piece fresh ginger, peeled
• 1 or 2 tablespoons granulated sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch
• 1 cup fresh sweet or sour cherries, pitted and halved
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Mix wine, port, ginger and sugar ( 1 tablespoon for sweet cherries, 2 tablespoons for sour), in a small saucepan over high heat.

Bring to a boil, reduce the heat as needed and simmer until liquid is reduced by half (8 to 12 minutes).

Next pit the cherries and cut them in half. Need to have about 1 cup.

Mix the balsamic vinegar and cornstarch in a small bowl and blend well. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened (1 minute).

Discard the ginger, reduce the heat to low, add the cherries and simmer slowly until the cherries are warm (1 to 2 minutes).

Season to taste with salt and pepper.