Celia's Cabernet-Cherry Steak Sauce

Celia's Cabernet-Cherry Steak Sauce

Ingredients

• 1 1/2 cups Cabernet Sauvignon or burgundy wine
• 3 tablespoons Celia's Traditional Balsamic Vinegar
• 4 whole cloves
• 8 whole peppercorns
• 1 bay leaf, torn into small pieces
• 1/2 pound fresh Bing cherries, rinsed
• Salt and pepper to taste
• 1 to 2 teaspoons granulated sugar

Directions

1. In a large saucepan over medium-high heat, bring wine and balsamic vinegar to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the spice bundle to the wine mixture; continue boiling approximately 15 minutes or until mixture is reduced to 1/2 cup of liquid.
3. While the wine mixture is reducing, pit the cherries. Cut the cherries into quarters and add to the prepared wine mixture. Cover and cook approximately 10 minutes or until the cherries are tender.
5. Season with salt and pepper. Add the sugar to balance the flavors, if needed. Remove the spice bundle from the sauce and discard.
7. Reduce heat to low to keep Cabernet-Cherry Sauce warm until steaks are cooked.