Makes 2 cups of gravy

INGREDIENTS

1 tablespoon butter
1 tablespoon canola oil
2 medium shallots, chopped
3 tablespoons fresh thyme, chopped
½ cup dried cherries, chopped fine
1 cup tawny port
½ cup pomegranate juice
1 cup chicken broth
¼ heavy whipping cream (optional)

PREPARATION

In a medium sauté pan, heat butter and oil over medium high heat. Sauté shallots and cook, 5 minutes. Next, add herbs, dried cherries, tawny port and cook, rehydrating cherries. Add pomegranate juice and chicken broth, cook and reduce liquid by half. Finish with heavy whipping cream, if desired.