Dunkel Infused Sun-Dried Cherry Sauce
- 2 cups demi-glace
- 4 ounces sweet cherry puree
- 1/2 cup tart sun-dried cherries
- 4 ounces Dunkel (or any high quality dark lager)
Heat demi-glace in a saute pan, add the cherry puree, dried cherries and Dunkel. Continue to cook until dried cherries begin to soften and all flavors have infused. Adjust consistency of sauce until it lightly coats the back of a spoon.
Recipe courtesy of The Church Brew Works, Pittsburgh