Port Cherry Reduction Sauce

Name: Port Cherry Reduction Sauce
Yield: Serves 4 (Makes about 1/3 cup)
Ingredients: 1 1/2 cups, port; 1/2 cup, balsamic vinegar; 1/2 cup, dried tart cherries; 1 , large shallot, minced (about 3 tablespoons); 2 , sprigs fresh thyme; 1 tablespoon, unsalted butter

Sauces

Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon.

SERVES 4 (Makes about 1/3 cup)

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