One of the most elegant (and easy) preparations for Chukar’s dried cherries is cooking them into a savory wine sauce. When finished, the sauce makes a wonderful addition to pork loin, steaks, or grilled chicken.
Feel free to experiment with different herbs and amounts of salt. A little honey or sugar can be added for a sweeter sauce. And, of course, the addition of fresh herbs gives the recipe more dimension.
Also, if you’d like a thicker sauce, add a few tablespoons of Chukar’s cherry preserves. Then, cook the mixture a little longer. This will cause more liquid to evaporate—intensifying the wine flavor.
Cherry Wine Sauce
By December 10, 2013Published:
One of the most elegant (and easy) preparations for Chukar’s dried cherries is cooking them into a savory wine sauce. When finished, …
- 2 cups Northwest Cabernet Sauvignon or other good quality red wine
- ½ cup Chukar Columbia River Tart Cherries
- 1 teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 bay leaf
- 1 tablespoon butter
- Measure wine, cherries, and spices into a saucepan. Cook over medium heat 20-30 minutes until reduced by half. Remove bay leaf and stir in butter until completely dissolved.
- Spoon sauce over roasted pork loin, chicken, or steak.
- Cook’s Notes: This sauce can be stored easily for use at a later date. Simply refrigerate and reheat gently in a saucepan when ready to serve.
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Columbia River Tarts are slightly sweetened making them an excellent baking cherry. Use in lieu of raisins and dried cranberries in favorite recipes.
Plump Bing cherries dried without added ingredients are delicious by the handful or mixed into salads and sauces. We let our cherries hang on the stem a little longer to increase the natural sugar content. No sugar added.
Rainier cherries are noted for their sweet juices and tenderness when dried. An excellent all-around cherry for snacking and baking, the Rainier is an original Washington variety. No sugar added.