Sour cherries riff off the jammy qualities of a good quality zinfandel for this sauce that is ideal with a pork roast or thick center cut pork chop. Cinnamon adds additional warmth to the sauce while black pepper offers a touch of heat. Brown sugar sweetens the sauce just a touch. This sauce is very nice on barbecue meats as well.
MAKES: 1 cup (240 ml)
PREP TIME: 10 minutes
COOK TIME: 40 minutes
INGREDIENTS:
- 2 tsp (10 ml) safflower oil
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- ¾ cup (180 ml) zinfandel
- 1 cinnamon stick
- 1 bay leaf
- 1 cup (240 ml) tart cherry juice
- ½ tsp ground chipotle pepper
- 1 tbsp (5 g) dark brown sugar
- ¼ tsp salt or to taste
INSTRUCTIONS:
- Heat the safflower oil in a medium saucepan over medium heat and add the onion. Sauté the onion until softened, about 5 to 6 minutes. Add the garlic and sauté for 1 to 2 minutes more.
- Pour in the zinfandel, cinnamon stick and bay leaf and reduce heat to a simmer. Reduce the wine by half, about 8 to 9 minutes.
- Pour in the tart cherry juice and mix well.
- Stir in the chipotle pepper, and dark brown sugar. Simmer for 15 to 20 minutes or until the mixture is reduced by about half. Stir in the salt and adjust to taste. Remove the bay leaf and cinnamon stick before serving.
- Store in a tightly sealed jar in the refrigerator for up to 1 week or serve
warm over filet mignon.
