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Sunday, January 3, 2010

Cherry Cabernet Sauce




This thick, rich sauce is packed full of antioxidants. I served it this weekend with slow-roasted pork shoulder, but it also pairs perfectly with duck, chicken, turkey, smoked tofu and grilled tempeh strips.

If you can’t find dried red plums, use a full cup of dried cherries. If you live in New York City, find
dried Angelino plums at Fairway.

1½ cups cabernet sauvignon, or other dry, fruity wine
½ cup packed dried unsweetened cherries
½ cup packed dried unsweetened red plums, Angelino or other
Pinch sea salt
Ground peppercorn to taste

Heat all ingredients in a small or medium saucepan and bring to a boil. Reduce heat to lowest setting and simmer, uncovered, for 30 minutes, until sauce has reduced by half and the dried fruits have re-hydrated. Remove from heat and set aside to cool to room temperature.

Once cool, puree the mixture until smooth.  If mixture is too thick, thin with a little more wine.

Serve immediately as is or re-heat slowly over lowest setting until warm. Or store in an airtight container in the fridge for future use.

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