Sweet and savory cherry sauce

Yield: 2 Servings

Measure Ingredient
2 cups Dry red wine
1 tablespoon Brown sugar; lightly packed
3 \N Whole bay leaves
4 \N Sprigs fresh thyme
6 \N Whole cloves
2 \N Sticks cinnamon; 3\" long
3 \N Strips orange zest
10 \N Shole black peppercorns
2 cups Cherries; dark sweet, pitted
2 teaspoons Cornstarch
2 tablespoons Orange juice
1 pinch Salt
⅛ teaspoon Coarsely ground pepper

In a medium saucepan over high heat bring the wine, sugar, bay leaves, thyme, cloves, cinnamon, orange zest, and peppercorns to a boil. Reduce heat and simmer for 20 minutes or until the volume is reduced by half.

Strain and return the liquid to the saucepan and add the cherries. Continue cooking over low heat for 5 minutes until the cherries are softened. Bring to a boil again.

Dissolve the cornstarch in the orange juice and add to saucepan. Stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the salt and black pepper.

Recipe by: Kitchen Garden (October/November) 1997 Posted to recipelu-digest by Nesb2@... on Feb 9, 1998

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