Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, cherry-port sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Cherry-Port Sauce is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Cherry-Port Sauce is something which I have loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook cherry-port sauce using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cherry-Port Sauce:
- Make ready 2 tbsp. oil
- Make ready 1 large shallot, roughly chopped
- Get 1 clove garlic, chopped
- Get 4 oz. port
- Get 4 oz. red wine
- Make ready 8 oz. vegetable stock
- Take 2 tbsp. redcurrant jelly
- Make ready 1 tbsp. balsamic vinegar
- Prepare 2 tbsp. cornstarch
- Get 1 tsp. water
- Make ready 10 frozen pitted cherries, thawed
- Take 1 tbsp. fresh rosemary, finely chopped
- Prepare 2 tbsp. fresh thyme, chopped
- 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.
Instructions 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]
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.
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