Cherry Sauce

• 3 Tbsp. balsamic vinegar
• 3 Tbsp. sugar
• 3/4 c. dry red wine
• 1/4 c. minced shallot
• 3-inch cinnamon stick
• 1 c. chicken stock
• 1 lb. Bing cherries, pitted
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 2 tsp. fresh lime juice

1. In saucepan boil the vinegar with sugar over moderate heat until reduced to a glaze.
2. Add wine, shallots and cinnamon stick. Boil until reduced to 1/4 cup.
3. Add broth and cherries; simmer for 5 minutes.
4. Dissolve cornstarch in water; stir this cornstarch mixture and add enough to the sauce, stirring, to thicken to desired consistency.
5. Simmer for 2 minutes.
6. Discard cinnamon stick.
7. Stir in lime juice.
8. Add salt and pepper to taste.
9. Keep sauce warm and covered.
10. Excellent with roasted chicken or barbecued pork!

balsamic vinegar, sugar, red wine, shallot, cinnamon, chicken stock, bing cherries, cornstarch, cold water, lime juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900547 (may not work)