Cherry-Tempranillo Sauce

FOR CONTEMPORARY SMOKED FOOD & GRILLED DISHES 

The Cherry-Tempranillo Sauce is a delightful fusion of rich, fruity cherries and the bold essence of Tempranillo red wine. This sauce transforms dishes into gourmet experiences, offering a symphony of tastes that dance on the palate.

The sauce begins by sautéing shallots in olive oil, creating an aromatic foundation that forms the backdrop for the dynamic flavors to come. Shallots, known for their milder, sweeter flavor compared to onions, infuse the sauce with a nuanced and layered taste.

The star of the show, Tempranillo red wine, adds a deep and complex dimension to the sauce. As it reduces, the wine intensifies, allowing its distinct character to shine through. The deep, robust notes of Tempranillo create a harmonious balance with the sweetness of the cherries.

Dried cherries bring a burst of sweetness and a touch of tartness to the sauce. Their concentrated flavor melds seamlessly with the wine, creating a unique taste profile that’s both luscious and vibrant.

As the sauce simmers and reduces, its flavors become more concentrated and refined. Bay leaves add a subtle earthy undertone, while the reduction process enhances the sauce’s texture and richness.

To complete the sauce, a tablespoon of unsalted butter is whisked in just before serving. This final touch imparts a luxurious velvety texture and adds depth to the flavor profile, elevating the overall experience.

The Cherry-Tempranillo Sauce is incredibly versatile, making it a perfect companion for a range of dishes. Whether drizzled over succulent roasted meats, grilled poultry, or even used as a dipping sauce for appetizers, it adds a touch of sophistication and indulgence.

This sauce also offers room for creativity. Experiment with incorporating herbs like mint, sage, rosemary, or thyme to add an extra layer of complexity. Their fragrances and flavors can complement and enhance the sauce’s character, especially when paired with dishes like duck.

Enjoy the Cherry-Tempranillo Sauce warm, letting its luxurious flavors enchant your taste buds. Any leftovers can be refrigerated for future use, allowing you to relish its exquisite taste in multiple meals.

Indulge in the culinary magic of the Cherry-Tempranillo Sauce, where cherries and wine unite to create a symphony of flavors that transform ordinary dishes into extraordinary experiences.

MAKES: ABOUT 2½ CUPS

INGREDIENTS:

• 2 tablespoons olive oil
• 3 tablespoons chopped shallots
• 750-milliliter bottle Rioja or other Tempranillo-based red wine
• 1 cup duck or chicken stock
• ¾ cup dried cherries
• 2 bay leaves
• Kosher salt or coarse sea salt
• 1 tablespoon unsalted butter

INSTRUCTIONS:

1. Sauté Aromatic Shallots:
   • Heat the olive oil in a saucepan over medium heat.
   • Add the chopped shallots and sauté until they are softened and translucent, which takes about 5 minutes.
2. Infuse with Wine and Stock:
   • Pour in the red wine and duck or chicken stock, creating a flavorful base for the sauce.
   • Add the dried cherries and bay leaves to the mixture, infusing it with their unique taste and aroma.
3. Bring to a Boil and Simmer:
   • Increase the heat to bring the mixture to a gentle boil.
   • Once boiling, reduce the heat to medium-low and allow the mixture to simmer. This process will gradually reduce the liquid and intensify the flavors.
4. Reduce and Refine:
   • Let the sauce simmer until it has reduced by about half, which usually takes around 30 minutes.
   • Remove the bay leaves, as they have imparted their essence to the sauce.
5. Smooth Consistency (Optional):
   • If you prefer a silky-smooth sauce, use an immersion blender to puree the mixture until it reaches the desired consistency.
6. Season and Enhance:
   • Taste the sauce and add kosher salt or coarse sea salt as needed to achieve the perfect balance of flavors.
7. Butter for a Finishing Touch:
   • Just before serving, whisk in the unsalted butter. This adds a velvety richness and a final note of depth to the sauce.
8. Serve and Enjoy:
   • Warm the sauce and serve it at the table, ready to elevate your dishes with its luxurious taste and vibrant color.

VARIATION:

•  Experiment with this sauce by incorporating a variety of herbs that complement duck. Mint, sage, rosemary, and thyme are excellent options. Use about two tablespoons of minced fresh herbs or one tablespoon of dried herbs, adjusting according to your taste preferences.

STORAGE:

• Any leftover sauce can be stored in a covered container in the refrigerator for up to about five days, allowing you to savor its flavors in subsequent meals.