Monday, March 4, 2013

Sour Cherry Sauce

Sour Cherry Sauce 
Yield: 1 cup
Prep time: 5 minutes
Cook time: 30 minutes

1 cup dried tart cherries                                        
¾ cup port
¾ cup dry red wine
¼ cup sugar
1 tsp lemon zest


Combine all the ingredients, except the lemon zest, in a small sauce pot over medium heat. Bring the mixture to a boil and then reduce the heat to low and simmer the cherries in the liquid until they have absorbed some of the wine and plumped up. This should take around a half an hour and the liquid should be reduced almost completely to a syrup consistency. Once the sauce has reached this point pour into a heat proof bowl and stir in the lemon zest, then chill and serve.

Dried tart cherries are available in most commercial grocery stores or specialty food markets. They are more sour than normal dried cherries so if you cannot find these then use regular dried cherries but eliminate the addition of 1/4 cup sugar. This sauce is not overly sweet and has a slightly bright sour bite so it can be used to balance many rich dessert dishes. 

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