Cherry Wine Sauce

I went cherry picking.

The cherries are SO good.  I picked about 11 pounds of 2 kinds.

Now, what do I do with them?

I went cherry picking with a few people including my friend Daniel. He's a foodie too.  He is our boy's Science tutor.

He mentioned Cherry Wine sauce.

Inspiration hit.

I love being inspired.  I've been pretty tired lately and then I just don't really feel like cooking.

But, really. Cherry wine sauce sounded easy and delicious.

I have a bottle of Cabernet wine sitting on my counter top that needed to be used up and it was past it's prime for just drinking.

But this is a perfect use for it.

What you need:
Cherries, Wine, Shallots, Garlic, Chicken broth, and rubbed rosemary.

You can feel free to substitute.  I'm pretty sure you can't go wrong.

Wash and pit the cherries.

Heat a saucepan and melt a bit of butter. Add 2 minced shallots. Cook till browned. Add one minced garlic clove, and a few splashes of chicken broth.

Add about 2 cups of cherries in the saucepan with one cup of wine.

Cook till the cherries begin to bubble and break down.  Drizzle in some more Chicken Broth if it starts to look like it needs more liquid.

Add 1/4 teaspoon rubbed rosemary.

Serve over your favorite meat and/or vegetables.

Pictured is Turkey Picatta

You know it's good when your pickiest children INHALE it!

Cherry Wine Sauce
2 cups fresh cherries, pitted
1 cup wine
2 shallots, minced
1 garlic clove, minced
1/4 teaspoon rubbed rosemary
1 cup Chicken Broth

1.Wash and pit the cherries.

2. Heat a saucepan and melt a bit of butter. Add 2 minced shallots. Cook till browned. Add one minced garlic clove, and a few splashes of chicken broth.

3. Add about 2 cups of cherries in the saucepan with one cup of wine.

4. Cook till the cherries begin to bubble and break down.  Drizzle in some more Chicken Broth if it starts to look like it needs more liquid.

5. Add 1/4 teaspoon rubbed rosemary.

6. Serve

The Lunch Lady