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Tart Cherry Sauce

2 shallots, minced
tablespoon garlic, minced
1 cup Pinot Noir (choose a good red wine)
cup Balsamic vinegar
cup honey
cup dried cherries and cranberries or raisins
1 cup chicken stock
Season with freshly ground pepper
1-2 tablespoons cornstarch

  1. Sweat onions and garlic in a small amount of olive oil.
  2. Deglaze the pan with the pinot noir. Add Balsamic vinegar, honey, and dried cranberries or raisins and reduce by .
  3. Add chicken stock and reduce by again. Season with black pepper, and thicken with cornstarch slurry.

Serve on grilledlamp chops.

Eberly College of Business
  • Academy of Culinary Arts
  • 125 South Gilpin Street
     Punxsutawney, PA 15767
  • Phone: 814-938-8400
  • Fax: 814-938-1155
Office Hours
Monday through Friday
8:00 a.m.–4:30 p.m.
Summer: 8:00 a.m.–4:00 p.m.