Cherry-Port Sauce
Cherry-Port Sauce

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cherry-port sauce. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sauces, dips, dressings, and condiments from around the world. The sweet and tangy balance also makes it a show-stopping topping for baked Brie or vanilla gelato. It is great with pork tenderloin and roasted turkey breast as well as duck.

Cherry-Port Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Cherry-Port Sauce is something that I’ve loved my entire life.

To get started 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 it.

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

A slice of turkey and cranberry sauce with whole berries; duck with blueberry chutney; chicken with cherry port sauce. I find the fruit sauces to be a delightful addition of flavor, moistness, and texture. In fact, I would far rather have a fruit sauce than gravy. With cherries in season, they seemed like a good ingredient to try in a sauce.

Steps 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]

Add the cherries, broth, port and honey. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper, and add to skillet. Learn how to make Pork Tenderloin with Savory Cherry Port Sauce. 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.

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