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Sun-Dried Cherry And Cabernet Sauce
Yields: 8 serving(s)
Ingredients
- 1/4 cup(s) shallots; thinly sliced
- 1/2 cup(s) shiitake mushrooms; chopped
- 1 tablespoon(s) olive oil
- 6 cup(s) rich meat or mushroom stock
- 1 teaspoon(s) grated orange zest
- 2 cup(s) cabernet wine
- 1 tablespoon(s) fresh thyme leaves; chopped <
> - 1 teaspoon(s) dried thyme
- 1/2 cup(s) sun-dried cherries
- 1 cup(s) fresh orange juice
- 1/2 cup(s) port (or to taste)
- 2 tablespoon(s) 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.
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