Dried Cherry Compote

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Make perfect use of the season's dried fruit in this sauce. It's ideal served as an accompaniment to dark poultry or meats such as pork tenderloin. The rosemary blends surprisingly well with the cherries, but if you prefer, try using fresh thyme.

Ingredients

Preparation

Sauté shallots and garlic in olive oil until soft. Add rosemary and vinegar. Reduce liquid to 1 tablespoon. Stir in cherries. Add stock and reduce to 2 tablespoons. Add wine and port. Cook until the mixture resembles thick preserves; adding more stock if necessary. Finish with 2 to 3 tablespoons cold butter, if desired.

Recipe by Jennifer C. Davis, former PCC staff

More about: cherries, rosemary, white wine

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