1/4 c. red wine
3/4 c. beef broth (reduced-fat)
1/2 c. water
1 pkg. Knorr's peppercorn gravy mix
1/2 c. dried tart cherries
3 tbsp. red currant jelly
1 tsp. rosemary, crushed

In a small saucepan, combine all ingredients and cook over medium heat until mixture comes to a boil. Reduce heat and simmer until sauce thickens and cherries are plump and tender. Serve with venison or lamb.