Ingredients
- 1 fifth port
- 1 pint whipping cream
- 2 teaspoons black pepper
- 1 Tablespoon fresh thyme
- 1/2 cup dried cherries
Directions
n a large saucepan reduce port to 1 cup over high heat. Add remaining ingredients, reduce until sauce thickens. Add cherries and simmer 2-3 minutes longer. This can be made well in advance.
I usually use this on pork tenderloin but it would be great on duck. Enjoy!
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Submitted 6/13/05.
Source: my file
Submitted By: Sheila Nelson
nednelson@msn.com
Churkar Cherry Sauce