Spiced Cherry Sauce

To make around 10 servings.

INGREDIENTS

Fresh Cherries - 200g

Shallot - 1 large

Garlic - 2-3 cloves

Thyme, Rosemary, Sage - 1 handful

Cinnamon - 1 stick

Star Anise - 2-3 whole

Red Wine Vinegar - 1-2 Tbsp

Red Wine - 50ml

Cherry Jam - 2 Tbsp

Chicken Stock - 150-200ml

Butter - 2-3 Tbsp

INSTRUCTIONS

1. Place a high walled frying pan on the hob, and add a rasher of Bacon, or some Duck skin off cuts.

2. Keep the heat low, and roughly chop up a Shallot.

3. Add the Shallot to the pan, and crush 2-3 cloves of Garlic.

4. Add the Garlic, and a few sprigs of Thyme, Sage and Rosemary.

5. After 1-2 minutes of very gently frying, turn up the heat to medium and add the 200g of fresh Cherry.

6. Cook the Cherries for 3-5 minutes, until they start to release some juice, then, add 1-2 Tbsp of red Wine Vinegar.

7. Cook out for 40 seconds, then, add around 50-70ml of red Wine.

8. Next, add 2 heaped Tbsp of Cherry Jam.

9. Mix in the Jam, then pour in around 150-200ml of Chicken Stock.

10. Season, and reduce the Sauce by around half, until it is beautiful, glossy, and not too thick.

11. Remove the whole Cherries, then, pass the Sauce through a sieve, and pour it into a saucepan.

12. Add a Tbsp of Butter, and stir it into the Sauce to finish.

13. Add the Sauce to a dish of your choice (best with Duck) and serve.

Enjoy