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Savory Holiday Cherry Sauce

2 tablespoons butter

3 tablespoons minced shallots

21/2 cups canned sweet cherries, drained

1 cup Mirassou Winery's Central Coast Pinot Noir

1 cup chicken stock or low sodium broth

1 cinnamon stick

1 teaspoon tarragon

1 tablespoon cornstarch dissolved in 1 tablespoon water

1. Melt butter in a medium saucepan. Add shallots and cook until golden brown, about 5 minutes. Stir in the cherries, wine, broth and cinnamon stick. Cook for 15 minutes over medium heat, then remove the cinnamon stick. Let cool slightly, then puree in a blender or food processor.
2. Return to the pan and add the tarragon and cornstarch. Cook over medium-low heat for 10 to 15 minutes or until thickened and reduced to about 1 3/4 cups, stirring frequently. Serve with beef, pork, poultry or lamb.

Makes 8 servings.

Pair with Mirassou Winery’s Central Coast Pinot Noir.

Recipe and photograph provided courtesy of www.nationalcherries.com and www.mirassou.com., through ECES, Inc., Electronic Color Editorial Services.