Sun Dried Cherry Orange Sauce

1 1/2 Gallon Orange juice

1/2 Lb. Brown sugar

3 Tblsp. Ginger, peeled and minced

2 Tblsp. Garlic, chopped

2 Tblsp. Shallots, chopped

4 Bottles Port wine

8 Cups Sun dried cherries

5 Gallons Veal stock

Reduce orange juice by half. Reduce veal stock by half. Combine the two. Add brown sugar. Sweat garlic, shallots and ginger. Add port wine, reduce to a syrup. Strain through chinoise into other reduction. Add cherries and heat to reconstitute.


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