Sun-dried cherry & cabernet sauce

Ingredients

Directions

¼ c Shallots -- thinly sliced ½ c Shiitake Mushrooms --

: chopped

1 TB Olive Oil

6 c Rich Meat Or Mushroom Stock 1 ts Grated Orange Zest

2 c Cabernet Wine

1 TB Fresh Thyme Leaves --

: chopped <<OR>>

1 ts Dried Thyme

½ c Sun-Dried Cherries

1 c Fresh Orange Juice

½ c Port (Or To Taste)

2 TB Cold Butter -- cut into bits : (opt)

: Salt And Freshly Ground : Black Pepper

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 ~ - - - - - - - - - - - - - - - - -20 Recipe By : COOKING RIGHT SHOW #CR9613