Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cherry-port sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cherry-Port Sauce is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Cherry-Port Sauce is something that I have loved my entire life. They are fine and they look wonderful.
Sauces, dips, dressings, and condiments from around the I decided to go with the classic combo of a cherry and port that contrasts tart cherries against sweet. Add broth, cherries, Port, and honey. Port adds a grown-up twist, but you can sub unsweetened cherry or pomegranate juice, if you like.
To begin with this particular recipe, we have to 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:
- Get 2 tbsp. oil
- Prepare 1 large shallot, roughly chopped
- Take 1 clove garlic, chopped
- Take 4 oz. port
- Prepare 4 oz. red wine
- Take 8 oz. vegetable stock
- Make ready 2 tbsp. redcurrant jelly
- Get 1 tbsp. balsamic vinegar
- Take 2 tbsp. cornstarch
- Prepare 1 tsp. water
- Make ready 10 frozen pitted cherries, thawed
- Take 1 tbsp. fresh rosemary, finely chopped
- Get 2 tbsp. fresh thyme, chopped
- Get Dash salt and freshly ground black pepper
The bread crumb-encrusted chops pair beautifully with the tart, Port-spiked cherry sauce. See the recipe for Rack of Venison with Sour Cherry-Port Sauce » Melanie Acevedo. Filet Mignon With Port Wine Reduction Sauce! View top rated Cherry port wine sauce recipes with ratings and reviews.
Steps to make Cherry-Port Sauce:
- 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.
- Add the port wine, red wine, and stock. Heat until the volume of liquid has reduced (by a third).
- Strain the liquid into a large measuring cup, discard the shallots, and return this to the pan. Add the jelly and balsamic vinegar.
- 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.
- Add the cherries and slowly bring to a slight boil while continuing to stir. Bruise the cherries with the back of the spoon.
- 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.
- Add some "meat" pan juices, heat for 2-3 minutes and serve. [Serving: Roast Duck]
See more ideas about Cherry sauce, Recipes, Sauce. Dear readers, Maybe you are familiar with the Internet expression exclaiming sauce to be awesome. 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 has. Add broth, cherries, Port, honey, and thyme.
So that is going to wrap this up for this special food cherry-port sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
