Recipe: Yummy Cherry-Port Sauce

Cherry-Port Sauce. Add broth, cherries, Port, and honey. I used Marsala wine, which I use in my own. 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.

Season the duck breast halves with salt and pepper. Pour the sauce over the meat and serve immediately. Port adds a grown-up twist, but you can sub unsweetened cherry or pomegranate juice, if you like. You can have Cherry-Port Sauce using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cherry-Port Sauce

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

Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often. This richly flavored sauce is a lighter, faster spin on a classic sauce espagnole. It is great with pork tenderloin and roasted turkey breast as well.

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].

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