Here is a sweet and savory cherry sauce that is excellent with pork, game, and duck when hot. Or serve it hot or cold with cold sliced meats. You can prepare this sauce one day in advance. Store in the refrigerator and rewarm over low heat before serving.
In a large, heavy saucepan, combine 3/4ths of the cherries, the sugar, lemon juice and white wine. Simmer over low heat for 10 to 15 minutes. Allow the mixture to cool slightly, then transfer it to a food processor or blender and puree. Return the puree to the saucepan, add the remaining cherries, and cook over low heat for 2 minutes. Season with nutmeg and cayenne pepper to taste.
Yield: About 1 1/2 cups of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams