Recipe of Perfect Cherry-Port Sauce

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cherry-port sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Stir in port, vinegar, cherries, and dark brown sugar. Stir in ruby port, halved frozen pitted cherries, balsamic vinegar, and pure maple syrup. Place onions in a nonstick frying pan over medium heat. While onions are cooking, coarsely chop cherries.

Cherry-Port Sauce is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Cherry-Port Sauce is something which I have loved my whole life.

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 cook that.

The ingredients needed to make Cherry-Port Sauce:

1. Make ready oil
2. Take large shallot, roughly chopped
3. Prepare garlic, chopped
4. Get port
5. Take red wine
6. Prepare vegetable stock
7. Make ready redcurrant jelly
8. Take balsamic vinegar
9. Get cornstarch
10. Get water
11. Get frozen pitted cherries, thawed
12. Make ready fresh rosemary, finely chopped
13. Make ready fresh thyme, chopped
14. Make ready salt and freshly ground black pepper

I used a higher heat to brown the pork and also browned the meat in in batches. Easy enough for weekday meals but special enough for a dinner party. I found this recipe in a weekly magazine that comes with our newspaper. I am not a big meat eater, but I figured that matching the pork with the cherries was a good mix and boy was I right.

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]

I found this recipe in a weekly magazine that comes with our newspaper. I am not a big meat eater, but I figured that matching the pork with the cherries was a good mix and boy was I right. I hope you enjoy this as much as my husband and I did! 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.

So that’s going to wrap this up with this exceptional food cherry-port sauce recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!