1/4 c Shallots -- chopped
3/4 c Shiitake Mushrooms --
: chopped
1 1/2 TB Olive Oil
5 c Rich Brown Chicken Or Lamb
: Stock
1 1/2 c Hearty Red Wine
1/2 c Sun-Dried Cherries
1 ts Grated Orange Zest
1/2 c Fresh Orange Juice
2 ts Chopped Fresh Thyme
1/3 c Port -- or to taste
: Salt And Freshly Ground
: Black Pepper
Saute shallots and Shiitakes in oil until very lightly
browned. Add stock, zest and wine and reduce by half.
Add half the cherries, zest, orange juice, thyme and
port and reduce to a light sauce consistency. Strain
and add remaining cherries. Correct seasoning with
salt and pepper. Keep warm.
