Red Wine Cherry Sauce

• 2 tablespoons unsalted butter
• 2 medium shallots, finely chopped (about 1/4 cup)
• 2 medium garlic cloves, minced or pressed
• 1 cup beef stock or broth
• 1 cup chicken stock or broth
• 1 cup red wine (Cabernet)
• 1/3 cup currant jelly or cherry preserves
• 1/2 teaspoon fresh thyme or rosemary (or both)
• 1/4 cup dried tart Bing cherries or dried cranberries
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• Salt and pepper, to taste
• Whisk

1. To make the sauce, melt the butter in a medium saucepan over medium heat and saute the shallots and garlic until the shallots are translucent, about 3 minutes.
2. Add both broths, red wine, jelly, thyme and cherries.
3. Boil until reduced to 1 cup, about 40 minutes.
4. Reduce the heat and add half of the cornstarch mixture to the hot liquid while whisking.
5. Bring back to a boil and cook until thickened, about 2 minutes.
6. Add more of the cornstarch mixture if a thicker sauce is desired.
7. Sauces thicken quickly with cornstarch.
8. It should be thick enough to coat the back of a spoon.
9. Do not over whisk.

unsalted butter, shallots, garlic, beef stock, chicken, red wine, currant jelly, thyme, bing cherries, cornstarch, salt, whisk

Taken from www.cookstr.com/recipes/red-wine-cherry-sauce (may not work)