This warm and savory sauce is wonderful with roasted or grilled meats. Serve with lamb, pork, or grilled chicken.
3 whole cloves
6 black peppercorns
One 2-inch stick cinnamon
1 teaspoon cumin seed
1/2 teaspoon cardamom
2 cups zinfandel wine
2 tablespoons packed brown sugar
1 cup dried pitted sour cherries
1 ounce unsweetened chocolate, chopped
4 tablespoons butter
1/2 cup good-quality beef stock
Toast the cloves, peppercorns, cinnamon, cumin seed, and cardamom in a heavy saucepan, stirring about 3 minutes until all are hot and aroma released. Add the zinfandel and brown sugar, and simmer until reduced by half, about 20 minutes. When zinfandel is reduced, remove saucepan from heat and add cherries. Let soak while you prepare the rest of the ingredients.
In a small saucepan, melt the chocolate and butter. Whisk the beef stock into the chocolate and heat. Add the spiced zinfandel and keep warm until served.
Makes enough sauce for 4 servings.
From: Chocolate: A Sweet Indulgence
by Sara Slavin and Karl Petzke
Text by Carolyn Miller
Recipes by Sandra Cook
Photos by Karl Petzke
$14.95 Paperback ISBN 0-81 18-1591-9
$22.95 Hardcover ISBN 0-8118-1592-7
96 pages; June 1997
Recipes and photos reprinted by permission.
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