A fine accompaniment to the warm days of summer as you toss that steak, lamb or pork chop on the grill!

½ small onion, finely chopped, about 2 tbsp
2 tbsp butter
1 cup Cedar Creek Syrah
2 cups chicken broth, reduced sodium
½ cup plum jam
¼ cup dried blueberries
1 tsp fresh thyme, chopped or ¼  tsp dried
1 tbsp balsamic vinegar
2-1/2 tsp cornstarch
1 tbsp water
Salt and pepper to taste

Method:

Melt butter in a medium saucepan and sauté onion until soft, about 5 minutes.
Add wine, chicken broth and plum jam and bring to a medium boil, reduce volume by half. This will take approximately 20-25 minutes.
Add blueberries, thyme and balsamic vinegar, reduce heat to medium low and simmer for 5 minutes. Mix cornstarch in the 1 Tbsp of water and stir into sauce. Simmer for 2 minutes longer and adjust seasoning to taste with salt and pepper.

Prep time: 5 minutes
Cook time: 27-32 minutes
Makes approximately 2 cups

– by Stephanie Baldwin from Cedar Creek Winery (Demonstrated at the 2019 Open House.)