In a large saucepan over medium-high heat, bring
wine and balsamic vinegar to a boil. Tie the cloves, peppercorns,
and bay leaf in a bundle with a small piece of cheese cloth. Add the
spice bundle to the wine mixture; continue boiling approximately 15
minutes or until mixture is reduced to 1/2 cup.
While the wine mixture is reducing, pit the cherries. Cut the cherries
into quarters and add to the wine mixture. Cover and cook approximately
10 minutes or until the cherries are tender. Season with salt and
pepper. Add the sugar to balance the flavors, if needed. Remove the
spice bundle from the sauce and discard. Reduce heat to low to keep
Cabernet-Cherry Sauce warm until steak are cooked.
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