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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- a cup of dried sour cherries or a cup and a half of fresh sour cherries
- half a bottle of fruity and not too tannic red wine
- half a teaspoon of cinnamon
- salt and pepper to taste
- 6 tablespoon chicken stock (preferably unsalted or home made)
- 4 tablespoon cold unsalted butter, cut into small pieces
Method
- Soak the cherries in the wine for a few hours, or even better overnight
- Pour wine, cherries and cinnamon in a pot and slowly simmer until the cherries are soft.
- Puree in a blender or using an immersion stab.
- Pass through a sieve twice, reserving the liquid.
- Transfer the liquid to a new pot and reduce to one third of the original volume
- Add chicken stock and reduce again, till it starts to get syrupy.
- Remove from the fire and emulsify the cold butter in the sauce.
- Adjust to taste with salt and pepper.
- You should end up with a shiny burgundy red sauce that just coats the back of a tablespoon
