2 cups red wine blend
2 cups duck stock or chicken stock
¼ cup chopped dried unsweetened cherries
1 tablespoon diced dried, unsweetened pear
¼ cup minced shallot
1 stick unsalted butter, cut into cubes
Starting the sauce:
In a wide saucepan, combine the red wine and stock, along with half of the cherries, pears and shallot. Bring to a boil and then reduce the heat so that the sauce is at a gentle simmer. Reduce the sauce until you have about 3/4 cup. Finishing the sauce:
Finish the sauce by straining it through a fine mesh sieve. Return the sauce to the saucepan over medium low heat, add the remaining dried cherries. Whisk the butter into the sauce a little at a time and keep warm over very low heat. Note: serves 4 | 
