Cabernet-Cherry Sauce
Sauces and Condiments - Beef Steak and Roast Sauce

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Another wonderful steak sauce.

Check out Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.

Cabernet-Cherry Sauce

1 1/2 cups Cabernet Sauvignon or burgundy wine
3 tablespoons balsamic vinegar
4 whole cloves
8 whole peppercorns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper to taste
1 to 2 teaspoons sugar (optional)

In a large saucepan over medium-high heat, bring wine and balsamic vinegar to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the spice bundle to the wine mixture; continue boiling approximately 15 minutes or until mixture is reduced to 1/2 cup.

While the wine mixture is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook approximately 10 minutes or until the cherries are tender. Season with salt and pepper. Add the sugar to balance the flavors, if needed. Remove the spice bundle from the sauce and discard. Reduce heat to low to keep Cabernet-Cherry Sauce warm until steak are cooked.