Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cherry-port sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cherry-Port Sauce is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Cherry-Port Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
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. Cherry-Port Cranberry Sauce. this link is to an external site that may or may not meet accessibility.
To get started 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 can achieve that.
The ingredients needed to make Cherry-Port Sauce:
- Make ready 2 tbsp. oil
- Take 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
- Make ready 2 tbsp. redcurrant jelly
- Make ready 1 tbsp. balsamic vinegar
- Prepare 2 tbsp. cornstarch
- Make ready 1 tsp. water
- Get 10 frozen pitted cherries, thawed
- Get 1 tbsp. fresh rosemary, finely chopped
- Take 2 tbsp. fresh thyme, chopped
- Make ready Dash salt and freshly ground black pepper
I used Marsala wine, which I use in my own. Whisk in the remaining butter and taste. This elegant and easy sauce is a simple way to elevate your go-to roast pork tenderloin recipe. The sweet and tangy balance also makes it a show-stopping topping for baked Brie.
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]
This elegant and easy sauce is a simple way to elevate your go-to roast pork tenderloin recipe. The sweet and tangy balance also makes it a show-stopping topping for baked Brie. 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. View top rated Cherry port wine sauce recipes with ratings and reviews.
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