Cherry-Wine Sauce
2/3 cup dry red wine
1/3 cup beef broth
3 Tsp honey
1/2 tsp dried thyme or 1 1/2 tsp chopped fresh thyme
1/4 tsp salt
1/4 tsp dry mustard
2 tsp cornstarch
2 Tsp balsamic vinegar
1 (16 ounce) can pitted dark cherries drained
Combine first 6 ingredients in a heavy saucepan; bring to a boil, & boil 15 mins.
Combine cornstarch & vinegar, stirring well; add to wine mixture. Bring to a boil over medium-high heat; boil 1 min. Stir in cherries.
Yld: 1 1/2 cups
*Note: Ask butcher to french (trim fat from) the chine bones for you. It's a time saver.
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