Port Wine Sauce with Sundried Cherries
makes approximately 4 servings
Ingredients:
- 2 Tbl. finely chopped shallots
- 1 oz. Butter (1/4 stick)
- 1 Tsp. Cracked black (or green) peppercorn
- 1/4 Tsp. Thyme
- 1 Bay Leaf
- 3/4 cup Port wine
- 1/4 cup Red wine
- 1 1/2 oz Demi-Glace Gold® (Veggie-Glace Gold®) or(Jus de Poulet Lié Gold®)
- 4 fl. oz. Hot water
- 1/2 cup Sundried cherries
- 1/4 cup heavy cream
- Salt and Pepper to taste
Procedure:
Sauté shallot, 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. AddDemi-Glace Gold® (Veggie-Glace Gold®) or(Jus de Poulet Lié 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 additional butter, if desired) and return to a simmer while whisking.
Serve with roasted turkey, chicken, or other poultry
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