Recipe of Perfect Cherry-Port Sauce

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cherry-port sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Cherry-Port Sauce is something which I’ve loved my whole life.

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

The ingredients needed to make Cherry-Port Sauce:

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

The sauce is sweet, but pork is perfect for this, and if you reduce it per the directions the port mellows out and when you add the butter you get a lovely sauce. 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.

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]

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. I hope you enjoy this as much as my husband and I did! Drain cherries in a colander over a bowl, reserving port.

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