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Sun Dried Cherry Sauce

Contributed by: Chris WebAdmin. of RecipesNow.com

For use with the Rack of Lamb


  • 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.

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