Port & Dried Cherry Sauce

http://www.eatingwell.com/recipes/port_dried_cherry_sauce.html

From EatingWell:  January/February 1998

This richly flavored sauce is a lighter, faster spin on a classic sauce espagnole. It is great with pork tenderloin and roasted turkey breast as well as duck.

About 1 cup | Active Time: 50 minutes | Total Time: 1 hour 10 minutes

Ingredients

• 2 teaspoons canola oil
• 1 onion, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 1 cup white or cremini mushrooms, trimmed and quartered
• 2 ounces Canadian-style bacon, diced (1/3 cup)
• 3/4 cup plus 2 tablespoons port
• 1 tablespoon balsamic vinegar
• 1 14-ounce can reduced-sodium chicken broth
• 1 tablespoon tomato paste
• 2 cloves garlic, crushed and peeled
• 2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon black peppercorns, crushed
• 1 1/2 teaspoons cornstarch
• 1/3 cup dried sour cherries

Preparation

1. Heat oil in a medium saucepan over medium heat. Add onion, carrot, mushrooms and bacon; cook, stirring frequently, until golden brown, 8 to 10 minutes. Add 3/4 cup port and vinegar and bring to a boil. Cook over medium heat until reduced by half, 3 to 5 minutes. Add broth, tomato paste, garlic, thyme and crushed peppercorns and return to a boil. Cook, stirring occasionally, until reduced by half, 8 to 10 minutes. Remove the sauce from heat and let stand for 20 to 30 minutes.
2. Pass the sauce through a fine sieve into a small saucepan, pressing hard on solids to extract juices. Bring to a simmer.
3. Mix cornstarch with remaining 2 tablespoons port in a small bowl. Add to the sauce and whisk until thickened slightly.
4. Meanwhile, in a small bowl, cover cherries with boiling water. Let plump for 5 to 10 minutes. Drain and stir into sauce.

Nutrition

Per tablespoon : 50 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 2 mg Cholesterol; 6 g Carbohydrates; 1 g Protein; 0 g Fiber; 74 mg Sodium; 93 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate

Tips & Notes

• Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days or freeze for up to 6 months. Bring to a simmer before continuing with Step 4.