- 1/4 cup finely minced shallots
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons finely chopped fresh rosemary
- 1/4 cup balsmic vinegar
- 3/4 cup dried cherries
- 1/2 cup chicken stock
- 1/4 cup fruity white wine (such as Riesling)
- 2 tablespoons tawny port
- 2 to 3 tablespoons cold butter (optional)
Sauté shallots and garlic in olive oil over medium heat until soft. Add rosemary and vinegar. Reduce liquid to 1 tablespoon. Stir in cherries. Add stock and reduce to 2 tablespoons. Add wine and port. Cook until the mixture resembles thick preserves; adding more stock if necessary. Finish with 2 to 3 tablespoons cold butter, if desired.
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