[Insert gurgling, drooling sound here]
Beef, chicken or pork, this rich sauce livens up anything. But especially beef. Use it to enhance a boring cut instead of a bottle of steak sauce.
Ingredients:
1/2 cup pitted cherries (fresh, frozen or dried)
3/4 cup red wine (cab or port)
1 Tablespoon butter
1 Tablespoon flour (I used gluten-free)
2 Tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
Preparation:
Thaw the cherries, if frozen. Remove pits from fresh cherries. Open wine. Drink some.
Cook & Serve:
In a medium saucepan over medium-high heat, pour wine and add cherries. Bring to a boil, stirring frequently. Stir in the butter, salt, pepper and sugar until well mixed and melted. Slowly add flour and whisk to prevent lumps. Cook until liquid reduces to about half, stirring frequently.
A Little Backstory:
When I learned I had to give up gluten, everyone asked BUT WHAT WILL YOU EAT? Um, everything but gluten. Like, a seared steak with homemade cherry sauce and a side of fresh haricot verts with garden basil. Don't worry about me; I'll be fine.
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