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)