This recipe was seen in the New York Daily News, May 10, 2005 in a piece featuring Star Anise.
"This sauce is delicious served with boneless pork loin, says Paul Sale, executive chef at Blue Fin. It was created by Dirk Flanigan, who's at Blue Water Grill in Chicago."
In a large saute pan, heat oil over medium heat. Add celery, carrot and onion and saute until soft. Add thyme, peppercorns, garlic and star anise and saute for 2 or 3 minutes. Add wine and port and stir well. Reduce by half. Add dried cherries and stock and reduce by three-quarters, until it reaches a syrupy consistency. Season with salt and pepper.
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