Chef Jeffrey Freburg from Kuleto’s Italian Restaurant in San Francisco uses garnet red Traverse City cherries to make a fresh summer cherry sauce. Freburg matches the sweet, syrupy condiment on his Roast Duck with Braised Cabbage and Black Pepper Polenta. "Sun-dried cherries are also a perfect option for this recipe during the winter months," advises Freburg.

Ingredients:

2 shallots, sliced
3 cups pinot noir
3 cups port
1/2 cup fresh cherries
2 sprigs tarragon
1 quart chicken stock
1/2 stick butter

Caramelize the shallots, add red wine and port, and reduce by half. Add stock and reduce by half again. Add tarragon and cherries. Puree while adding the butter slowly. Strain and check for seasoning.

Kuleto’s Italian Restaurant
221 Powell Street
San Francisco, CA 94102
(415) 397-7720