Fresh Bing Cherry Sauce

• 1 lb bing cherry (Pitted & chopped)
• 2 tablespoons fine sugar
• 2 bay leaves
• 3 allspice berries
• 3 whole cloves
• 1 cinnamon stick
• 1 pinch fine sea salt
• 1/2 cup orange muscat dessert wine (*Nibbia Wine)
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 1/2 cup red shallot (Chopped)
• 1/4 cup cherry brandy
• 1 pinch ground nutmeg
• 1 pinch ground cayenne pepper

1. Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.
2. Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.
3. Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.
4. Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and wish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.
5. Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.
6. Strain cherry sauce using a fine sieve or chinois. Serve Fresh Bing Cherry Sauce hot or room temperature.
7. Garnish: Fresh Bing Cherry Sauce with Whole Cherries.
8. *Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).
9. Chef's Note: You can use any Muscat Wine.

bing cherry, sugar, bay leaves, berries, cloves, cinnamon, salt, orange muscat, lemon zest, lemon juice, unsalted butter, red shallot, cherry brandy, ground nutmeg, ground cayenne pepper

Taken from www.food.com/recipe/fresh-bing-cherry-sauce-320995 (may not work)