• 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 tablespoons sour cherry preserves
  • 1 tablespoon dried sour cherries
  • 1/4 dry cup red wine (I used a pinotage)
  • 1 tablespoon chili garlic sauce
  • 1 inch piece of fresh ginger, grated
  • 1 dried Thai chili, diced
  • 1 teaspoon soy sauce
  • ~ 1/2 cup chicken stock
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • a pinch of merlot infused salt
  • a pinch of Montreal steak seasoning


  1. In a small saucepan, saute shallots in olive oil until translucent.
  2. Add red wine and cook off for about a minute.
  3. Add remaining ingredients with the exception of chicken stock and allow to simmer for a few minutes.
  4. Add chicken stock to the pan, about a teaspoon at a time, stirring and cooking for a few minutes in between each addition.
  5. Adjust seasoning to taste. Remove from heat at desired consistency and serve atop something delicious.