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This sauce is great hot or cold on poultry, waterfowl, pork and veal

Makes about 1 ½ cups

Ingredients:

1 cup fresh or frozen balaton cherries

1 cup leelenau red wine

1 tbsp extra virgin cold pressed olive oil

½ cup thinly sliced shallots

1 smoked jalapeno, seeded and chopped

1 heaping tbsp wood roasted garlic (see recipe)

¼ cup raw apple cider vinegar

2 cups chicken stock

1 tbsp chopped flat leaf parsley

Clancy’s Fancy hot sauce or similar to taste

1-2 tbsps evcp olive oil, optional

Method:

In a medium sized saucepan, heat 1 tablespoon of oil over medium high heat. When the oil has begun to smoke, add the shallots, jalapeno and garlic. Cook for five minutes then deglaze with cider vinegar, chicken stock and red wine. Cook for three minutes then add the cherries. Cook for 20-30 minutes or until the mixture has reduced 50 to 70 percent and/or thickened to a nice sauce like consistency. Add the parsley. Season with salt, pepper and hot sauce. At this point you can add the optional olive oil for a richer flavor. Use as needed