Port and Sour Cherry Sauce
This sauce made with dried sour cherries is one of the nicest to serve with duck and can be made ahead and gently reheated.
This recipe is from Delia's Christmas Easy Magazine, 2003 Serves 8
To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar. Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time.
What will happen is that the wine vinegar will slowly reduce so there are only about 4 tablespoons of liquid left.
Serve the sauce warm with the confit of duck.