Red Wine Cherry Reduction Sauce

Red Wine Cherry Reduction Sauce

Sauces

Makes about 1 cup

This is sublime with roast duck.

Ingredients #

  • 1 (750 ml) bottle merlot or another dry red wine
  • 1 1/2 cups chicken stock
  • 1 shallot, chopped
  • 2 cloves garlic, crushed
  • 3-4 springs thyme
  • 2 bay leaves
  • 2 cloves
  • 1 star anise
  • 3 black peppercorns
  • 8 ounces frozen dark sweet cherries
  • 1 42g container of poultry or veal demiglace
  • 1/2 packet powdered gelatin

Instructions #

In a small saucepan, combine all ingredients except the demiglace and gelatin. Simmer for about 30 minutes or more, until 80-90% reduced.

Once well reduced, strain off liquid, pressing down to extract liquid. Discard solids. To liquid, add demi glace & dissolved gelatin. Stir & reduce over med-high heat for 5 minutes or until bubbles are glossy & large. Once there, add pinch of salt if needed & stir to dissolve. Taste to correct seasoning – a few drops of sherry vinegar might be wanted to brighten it up.