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DRIED CHERRY SAUCE




Source of Recipe


RC


1/2 Cup Butter
1/3 Cup dried Cherries
1/4 Cup Whipping Cream
1/2 Cup Dry White Wine
1/8 tsp. Ground Cardamom


Process butter and cherries in food processor until smooth consistency; chill until firm. Combine cream and wine in saucepan. Bring to boil and reduce to 1/3 cup. Add cardamom. Whisk in cherry-butter by tablespoons. Serve sauce with veal medallions.
YIELD: 1 CUP SAUCE