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Cabernet Cherry Sauce


A healthy handful of pitted dried Montmorency (or substitute another sour cherry) cherries
2 tbl unsalted butter
about 1 tbl flour
1 shallot minced
1/2 bottle of a good quality California Cabernet
about 2 tbl sour cherry preserves
1 8 oz container of D'Artagnon duck and veal demi glace
Salt and fresh ground black pepper to taste

Sauté the shallots in the butter until soft then add the flour and cook for a few minutes more. Place the wine and dried cherries in a sauce pan and simmer over medium to medium high heat until the wine is reduced to a syrup and the cherries have plumped up. Add the shallots and any remaining butter to the sauce pan with the wine and add the 8 oz container of duck/veal demi glace. Add the sour cherry preserves. Taste and correct seasonings and reduce the sauce till it reaches desired consistency and remove from heat.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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