Betsy and Becca’s Spiced Cherry and Port Sauce

By Betsy and Becca Vail 12/25/15

Ingredients:

• ¼ c olive oil
• ¾ c onion, minced
• 1½ c Port
• 1 c organic chicken broth
• 2 c frozen cherries, thawed, pitted, and sliced in half
• ½ c cherry jam
• 2 Tbs balsamic vinegar
• ½ tsp ground cardamom
• ½ tsp salt
• ¼ tsp allspice
• 1/16 tsp pepper

Directions:

1. In a medium size sauce pan, heat the olive oil on medium heat. Add the onion and sauté until the onions are translucent.
2. Add the remaining ingredients and boil on medium heat, stirring frequently, until reduced by about two-thirds and slightly syrupy. 
3. Serve over lamb, beef, or poultry to make it decadent!

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