Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Cherry-Port Sauce. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Cherry-Port Sauce Recipe. 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.
You can have Cherry-Port Sauce using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Cherry-Port Sauce
Take 2 tbsp. of oil.
It’s 1 of large shallot, roughly chopped.
It’s 1 clove of garlic, chopped.
Prepare 4 oz. of port.
Take 4 oz. of red wine.
It’s 8 oz. of vegetable stock.
You need 2 tbsp. of redcurrant jelly.
It’s 1 tbsp. of balsamic vinegar.
You need 2 tbsp. of cornstarch.
It’s 1 tsp. of water.
You need 10 of frozen pitted cherries, thawed.
Prepare 1 tbsp. of fresh rosemary, finely chopped.
Make ready 2 tbsp. of fresh thyme, chopped.
Prepare Dash of 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.
Cherry-Port Sauce instructions
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].
I used Marsala wine, which I use in my own.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.
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.
