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.