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Cherry Cabernet Sauce

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  • 2/3 cup Sun-Dried Cherries
  • 1/2 cup Fresh Orange Juice
  • 1/3 cup Port (Or To Taste)
  • 1/8 cup Shallots -- thinly sliced
  • 1/2 cup Shiitake Mushrooms -- chopped
  • 1 tbsp. Olive Oil
  • 3 Cups Rich Meat Or Mushroom Stock
  • 3/4 tsp. Grated Orange Zest
  • 1 cup Cabernet Wine
  • 1 + Teaspoon fresh Thyme (or 1/2 dry)
  • 1 tbsp. Butter
  • Salt and freshly ground black pepper


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.


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