Tuesday, May 1, 2012

Cherry Wine Sauce

This sauce is a delicious addition to your beef or pork tenderloin....super quick and easy, yet has a upscale refined look and taste.





Cherry Wine Sauce

1 cup of Port wine
1 cup of frozen pitted sweet dark cherries
1/3 cup golden raisins
2 tbl sugar
1 tea corn starch
1 tbl stone ground mustard
2 tea water

In a saucepan combine wine, raisins, cherries and sugar.  bring to a boil and reduce. Mashing cherries with a potato masher or the back of a fork as it boils. In a small bowl whick water, cornstarch and mustard. Add to cherry wine mixture and simmer until thickened. If mixture gets too thick add a touch more port.  Serve hot .

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