Here are a few recipes for fruit/savory sauces that could probably be adapted - especially the Canal House Gelee where you could sub pinot noir for the port. In the others you could sub the pinot for the vinegar. You could probably use different fruits in most of these too.
http://food52.com/recipes/19725_canal_houses_cranberryport_gele
http://food52.com/recipes/308_plum_sauced_pork_tenderloin
http://food52.com/recipes/1440_gingered_cranberry_fig_chutney
It would be great to understand more about what you need. "Confit" covers a wide range. Do you need a chunky, savory sauce for meat/chicken or a sauce to accompany a desert?
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http://food52.com/recipes/19725_canal_houses_cranberryport_gele
http://food52.com/recipes/308_plum_sauced_pork_tenderloin
http://food52.com/recipes/1440_gingered_cranberry_fig_chutney