Cherry sauce

A great accompaniment for duck, goose or pork, this savory cherry sauce adds a luxurious touch.

2 cups sour cherries
¼ cup red wine
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tbsp sugar
1 2-inch piece cinnamon stick
1 star anise
1 cup chicken stock
2 tbsp butter

Combine red wine, balsamic vinegar, red wine vinegar, sugar, cinnamon and star anise in a small saucepan over medium heat. Bring to a boil. Add cherries and simmer for 4 minutes or until cherries are soft.

Strain the cherries from the liquid. Boil the liquid 1 to 2 minutes until the liquid is syrupy. Add the chicken stock and boil 3 to 5 minutes or until the sauce coats the back of a spoon. Reduce heat to low and swirl in the butter. Return the cherries to the sauce. Keep warm and serve.