Recipe: Perfect Cherry-Port Sauce

Cherry-Port Sauce.

You can cook Cherry-Port Sauce using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cherry-Port Sauce

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

Cherry-Port Sauce instructions

  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].