Grilled, pan seared or roasted turkey, chicken, duck and wild bird calls for a flavorful sauce and we are not going to let you down. This sauce is a variation on other port and sun dried cherry sauces that we have presented in our recipe collection. It is the variation of seasonings and the influence of different flavored demi-glace that makes each sauce unique.  
Servings: 3–4
Ingredients:
1 oz butter
2 tbs shallots, minced
1 tsp black peppercorn, cracked
1/4 tsp dried thyme
1 bay leaf
3/4 cup port wine
1/4 cup red wine
11/2 oz  Jus de Poulet Lié Gold® (Demi-Glace Gold® Or Veggie-Glace Gold® may also be used) ***
1/2 cup water, hot
1/2 cup sun-dried cherries
1/4 cup heavy cream
 

1. Sauté shallots, peppercorn, thyme, and bay leaf in butter for 1–2 minutes or until shallots are translucent.
2. Add port and red wine and reduce by half. Add Jus de Poulet Lié Gold® or other demi-glace and whisk until dissolved.
3. Add enough water to reach desired sauce thickness. Strain the sauce and return to the pan.
4. Add sun-dried cherries and cream (and stir in additional butter, if desired) and return to a simmer while whisking. Serve with roasted turkey, chicken, or other poultry.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.