Balsamic Port Sauce with Dried Cherries and Rosemary

• 1 cup dried pitted sweet cherries
• 1 tsp. olive oil
• 3 shallots, minced ( 1/2 cup)
• 1 1/2 tsp. minced fresh rosemary
• 1/4 tsp. ground allspice
• 1 cup ruby port
• 1/2 cup orange juice
• 1/2 cup low-sodium vegetable broth
• 13 cup balsamic vinegar
• 2 tsp. cornstarch

1. Place cherries in saucepan with 1 cup hot water.
2. Bring to a boil, reduce heat to low, and simmer 3 minutes.
3. Remove from heat, and set aside.
4. Heat oil in skillet over medium heat.
5. Add shallots, rosemary, and allspice; saute 3 minutes.
6. Stir in port, orange juice, broth, and vinegar.
7. Drain cherries, and add soaking liquid to saucepan.
8. Bring mixture to a boil, reduce heat to low, and simmer 12 minutes.
9. Dissolve cornstarch in 1 Tbs.
10. cold water in bowl.
11. Add to port mixture, and cook 1 minute, or until sauce thickens.
12. Stir in cherries, and season with salt and pepper, if desired.

sweet cherries, olive oil, shallots, rosemary, ground allspice, ruby port, orange juice, vegetable broth, balsamic vinegar, cornstarch

Taken from www.vegetariantimes.com/recipe/balsamic-port-sauce-with-dried-cherries-and-rosemary/ (may not work)