Sun-dried cherry and cabernet sauce

1 Servings

Ingredients

Quantity Ingredient
¼ cup Shallots; thinly sliced
½ cup Shiitake Mushrooms; chopped
1 tablespoon Olive Oil
6 cups Rich Meat Or Mushroom Stock
1 teaspoon Grated Orange Zest
2 cups Cabernet Wine
1 tablespoon Fresh Thyme Leaves; chopped <<OR>>
1 teaspoon Dried Thyme
½ cup Sun-Dried Cherries
1 cup Fresh Orange Juice
½ cup Port (Or To Taste)
2 tablespoons Cold Butter; cut into bits (opt)
Salt And Freshly Ground Black Pepper

Directions

Saute shallots and shiitakes in oil until very lightly browned. Add stock, zest, wine and thyme and reduce to a light sauce consistency. Strain and return to pan. Add cherries, orange juice and Port and simmer 4-5 minutes longer.

Off heat, whisk in butter to thicken lightly (if used) and correct seasoning with salt and pepper. Keep warm.

Yield: 8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9613 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 04:49:40 -0400 From: billspa@... (Bill Spalding)

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