Cherry Wine Reduction Sauce
Made with Chateau Morrisette's Cherry Wine
- About 2 sliced shallots
- Olive oil
- 1 Cup Cherry Wine
- 1 tablespoon finely shredded orange zest
- 2 tablespoons sugar
- 2 tablespoons fresh orange juice
- Chicken or Lamb for serving
- Chopped fresh thyme
- Freshly ground black pepper
In a frying pan over medium-high heat, sauté a couple of sliced shallots in olive oil until shallots start to brown.
Mix in Cherry Wine, orange zest, sugar and orange juice, and a pinch of salt. Cook, stirring often, until liquid reduces by half. Let cool slightly. Spoon over chicken or lamb and sprinkle with chopped fresh thyme and black pepper.
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