Cherry-Port Sauce
Cherry-Port Sauce

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, cherry-port sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cherry-Port Sauce is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Cherry-Port Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

Stir in port, vinegar, cherries, and dark brown sugar. Stir in ruby port, halved frozen pitted cherries, balsamic vinegar, and pure maple syrup. Add cherries, broth and honey and cook over medium/high heat till cherries are soft and volume has reduced by about half. Place onions in a nonstick frying pan over medium heat.

To begin with this recipe, we have to first prepare a few ingredients. You can cook cherry-port sauce using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cherry-Port Sauce:
  1. Get 2 tbsp. oil
  2. Make ready 1 large shallot, roughly chopped
  3. Make ready 1 clove garlic, chopped
  4. Take 4 oz. port
  5. Prepare 4 oz. red wine
  6. Take 8 oz. vegetable stock
  7. Take 2 tbsp. redcurrant jelly
  8. Prepare 1 tbsp. balsamic vinegar
  9. Take 2 tbsp. cornstarch
  10. Take 1 tsp. water
  11. Prepare 10 frozen pitted cherries, thawed
  12. Take 1 tbsp. fresh rosemary, finely chopped
  13. Get 2 tbsp. fresh thyme, chopped
  14. Take Dash salt and freshly ground black pepper

Drain cherries in a colander over a bowl, reserving port. After roasting the pork, prepare a delicious pan sauce using dried tart cherries, sherry vinegar, chicken stock and our port wine finishing sauce, which adds depth of flavor. Butter is whisked in at the last minute to enrich the sauce. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown.

Instructions to make Cherry-Port Sauce:
  1. Heat the oil in a small saucepan and sauté the shallots over medium-high heat until soft and lightly brown. Add the garlic and sauté lightly for 30 seconds.
  2. Add the port wine, red wine, and stock. Heat until the volume of liquid has reduced (by a third).
  3. Strain the liquid into a large measuring cup, discard the shallots, and return this to the pan. Add the jelly and balsamic vinegar.
  4. In the same cup, mix the cornstarch and water to a paste. Add a dash of the hot liquid from the pan to the cup and mix well. Add this back to the saucepan.
  5. Add the cherries and slowly bring to a slight boil while continuing to stir. Bruise the cherries with the back of the spoon.
  6. Reduce the heat to medium and add the thyme, salt and pepper. Occasionally stirring, continue to cook until the sauce is smooth and coats the back of a spoon.
  7. Add some "meat" pan juices, heat for 2-3 minutes and serve. [Serving: Roast Duck]

Butter is whisked in at the last minute to enrich the sauce. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid. Add broth, cherries, Port, and honey. Add broth, cherries, Port, and honey.

So that is going to wrap it up with this special food cherry-port sauce recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!