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Browned Butter Burgundy Cherry Sauce
It's unusual in that it contains a roux as a thickener. This is best served warm, and is perfect for any number of desserts to accompany.

Part One:
1 tablespoon butter
1 lb. dark sweet cherries
1/4 cup sugar
1 cup dry red wine, such as a Burgundy

Part Two:
2 tablespoons butter
1 tablespoon flour
Small pinch of Kosher salt

For Part One: In a heavy saucepan, add butter and stir over medium high heat until it foams and turns a light brown. Add in the frozen cherries (thawing isn't necessary), sugar and the wine. Bring to boil, then reduce the heat. Simmer for 5 minutes. Remove from heat and reserve.

For Part Two: In a heavy saucepan, add the butter and melt over medium heat. Stir in the flour and stir continually until a light blond color forms. Add in the cooked cherries. Whisk to combine and to make smooth. Bring to a soft boil, then reduce heat to a simmer. Add in a small pinch of Kosher salt. Continue at a simmer for several minutes to cook the roux out, and to finish to desired consistency. Adjust any flavors if desired. Serve warm.










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