- Cooking Time: 7
- Servings: 1 1/2 cups
- Preparation Time: 5
- 2/3 cp. dry red wine
- 1/3 cp beef broth
- 2 tbsp. honey
- 1/2 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. dry mustard
- 2 tsp. cornstarch
- 2 tbsp. balsamic vinegar
- 1 (16 oz) can pitted dark cherries, drained
- Combine first 6 ingredients in heavy saucepan: bring to a boil, and boil 5 min.
- Combine cornstarch, and vinegar, stirring well;add to wine mixture.
- Bring to a boil over med. high heat; boil 1 min.
- Stir in cherries.
NotesThis is a very full flavored, and regal sauce, that goes wonderful with lamb.
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