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Contributed by: Chris WebAdmin. of RecipesNow.com
For use with the Rack of Lamb
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.
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