Cherry Sauce - cooking recipe

Ingredients

3 Tbsp. balsamic vinegar
3 Tbsp. sugar
3/4 c. dry red wine
1/4 c. minced shallot
3-inch cinnamon stick
1 c. chicken stock
1 lb. Bing cherries, pitted
1 Tbsp. cornstarch
1 Tbsp. cold water
2 tsp. fresh lime juice

Preparation

In saucepan boil the vinegar with sugar over moderate heat until reduced to a glaze.
Add wine, shallots and cinnamon stick. Boil until reduced to 1/4 cup.
Add broth and cherries; simmer for 5 minutes.
Dissolve cornstarch in water; stir this cornstarch mixture and add enough to the sauce, stirring, to thicken to desired consistency.
Simmer for 2 minutes.
Discard cinnamon stick.
Stir in lime juice.
Add salt and pepper to taste.
Keep sauce warm and covered.
Excellent with roasted chicken or barbecued pork!