Dried Cherry Sauce

I made this sauce to accompany some wild duck-- it would work with most game meat, would be delicious with cornish game hen, roast pork, and even a great steak. And it's so easy to make.

Combine the following in a sauce pan:

1 cup of dry red wine
1/2 cup of dried tart cherries
1 sprig of fresh rosemary
2 cloves of garlic, smashed but not cut up any further
1/4 tsp fresh cracked black pepper
1 tbsp. honey

Turn heat up to high and boil this mixture rapidly, so the alcohol evaporates and the wine reduces by half. Then take off the heat, remove the garlic and rosemary, and puree either with a blender or immersion blender. Then strain the sauce through a fine sieve to remove any bits of cherry that did not fully puree.

This is a very strong sauce so you only need a little bit of it with each piece of meat. Either drizzle on top with a spoon, or put a bit on your plate, and place the meat on top of it.