That point was driven home at a friend's home the other night, when a talented young man we know whipped up a cherry reduction sauce that made an otherwise excellent New York strip steak into a meat to remember. I've had such sauces atop duck breasts, adding a sweet note to the slight gaminess of the bird. The cherry sauce had almost the effect of a fine red wine as an accompaniment.
Cherry reduction sauce
1 can pitted tart cherries, drained
1/2 cup reserved cherry juice
2 tablespoons sugar
2 tablespoons port
1 teaspoon cornstarch
Pour the juice into the saucepan, setting aside the cherries. Whisk the sugar, port and cornstarch into the juice until smooth, then bring to a boil over moderate heat, whisking constantly and boil until slightly thickened, about 1 minute. Remove from heat, stir in cherries and cool.