Cherry-Port Sauce
Cherry-Port Sauce

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cherry-port sauce. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Cherry-Port Sauce is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Cherry-Port Sauce is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. 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. Prepare 2 tbsp. oil
  2. Prepare 1 large shallot, roughly chopped
  3. Make ready 1 clove garlic, chopped
  4. Prepare 4 oz. port
  5. Prepare 4 oz. red wine
  6. Get 8 oz. vegetable stock
  7. Get 2 tbsp. redcurrant jelly
  8. Take 1 tbsp. balsamic vinegar
  9. Make ready 2 tbsp. cornstarch
  10. Take 1 tsp. water
  11. Make ready 10 frozen pitted cherries, thawed
  12. Prepare 1 tbsp. fresh rosemary, finely chopped
  13. Take 2 tbsp. fresh thyme, chopped
  14. Prepare Dash salt and freshly ground black pepper
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]

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