Cherry Red Wine Sauce

This is one of the best and easiest sauces there is!  Perfect on pork medallions or baby backs.

1/2 cup dried cherries

1/4 cup red wine

1/2 cup good cherry jam

2 T Dijon-style mustard

Heat the dried cherries in the red wine over medium-high heat until bubbling, then reduce heat to a simmer.  When the red wine is reduced and slightly thickened, add the cherry jam and mustard.  Stir to mix, and simmer until combined.  (The mustard takes a minute to “melt”)