Soak cherries in port and orange juice. Saute shallots and shiitake 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 6-10 minutes longer. Off heat, whisk in butter and correct seasoning with salt and pepper if desired. Keep warm. Great with beef, lamb, and game – can be adjusted for pork and poultry by substituting with pinot noir and chicken stock.
