- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped (about ¼ cup)
- 2 medium garlic cloves, minced or pressed
- 1 cup beef stock or broth
- 1 cup chicken stock or broth
- 1 cup red wine (Cabernet)
- 1/3 cup currant jelly or cherry preserves
- ½ teaspoon fresh thyme or rosemary (or both)
- ¼ cup dried tart Bing cherries or dried cranberries
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- Salt and pepper, to taste
- Whisk
- To make the sauce, melt the butter in a medium saucepan over medium heat and sauté the shallots and garlic until the shallots are translucent, about 3 minutes. Add both broths, red wine, jelly, thyme and cherries. Boil until reduced to 1 cup, about 40 minutes. Reduce the heat and add half of the cornstarch mixture to the hot liquid while whisking. Bring back to a boil and cook until thickened, about 2 minutes. Add more of the cornstarch mixture if a thicker sauce is desired. Sauces thicken quickly with cornstarch. It should be thick enough to coat the back of a spoon. Do not over whisk.