Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cherry-port sauce. It is 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 well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Cherry-Port Sauce is something which I have loved my whole life. They’re nice and they look fantastic.
Add broth, cherries, Port, and honey. Port adds a grown-up twist, but you can sub unsweetened cherry or pomegranate juice, if you like. This elegant and easy sauce is a simple way to elevate your go-to roast pork tenderloin recipe.
To begin with this particular recipe, we have to first prepare a few components. You can have cherry-port sauce using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cherry-Port Sauce:
- Get 2 tbsp. oil
- Prepare 1 large shallot, roughly chopped
- Make ready 1 clove garlic, chopped
- Take 4 oz. port
- Take 4 oz. red wine
- Take 8 oz. vegetable stock
- Get 2 tbsp. redcurrant jelly
- Take 1 tbsp. balsamic vinegar
- Take 2 tbsp. cornstarch
- Get 1 tsp. water
- Take 10 frozen pitted cherries, thawed
- Prepare 1 tbsp. fresh rosemary, finely chopped
- Take 2 tbsp. fresh thyme, chopped
- Take Dash salt and freshly ground black pepper
Our seared duck breast is a delishes dish to eat together with friends or family either on a festive or on a casual day. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often. Immediately after placing pork in oven, add oil to still-hot skillet, swirl to While pork is resting, set skillet over medium-high heat and add port and cherries; simmer.
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]
Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. View top rated Cherry port wine sauce recipes with ratings and reviews. This is a delicious and very easy sauce to make. It's also great with ham and all game – and vanilla ice It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. I'm also a sucker for a great sauce, and the texture of a pork chop is primed for something bold, in this case, a simple port cherry sauce.
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