4 tbsp. minced shallots
2 tbsp. butter
2 tsp. cracked black peppercorns
1 tbsp. sliced garlic
4 whole cloves
1/2 cinnamon stick
4 crushed allspice berries
2 tsp. chopped thyme leaves
1 bay leaf
4 cups red wine (your favorite, cheap is OK)
1 (32 oz.) box beef or veal stock (Swanson)
1 tsp. sun-dried cherries

Sauté shallots in butter. Add peppercorn, garlic, cloves, cinnamon stick, allspice, thyme and bay leaf and sauté another couple of minutes. Add wine to pan and let simmer until reduced by half. Strain.

Add stock and cherries; simmer until reduced to 1-quart. Puree and strain. Check seasoning.

Submitted by: Megan Jachens