Add a photo of this recipe...

Port Wine and Cherry Sauce

Recipes » Marinades and Sauces » Sauce

Use a $10 bottle of medium-bodied red wine, such as Cotes du Rhone. Recipe yields 3 cups

Cuisine: AmericanMain Ingredient: Cherries

(0, 0) (reviews)

1 people want to try | 3 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 45 minutes
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 3 Servings

Verified by SunnyJF

1 TablespoonVegetable oil

2 large shallots; minced

2 cupsport

2 cupsDry red wine

1 1/2 cupLow sodium chicken broth

1 cupdried tart cherries (5 ounces)

4 sprigsThyme

2 Bay leaves

4 teaspoonsCorn starch; dissolved in 2 T water

4 Tablespoonsunsalted butter; cut into 4 pieces

Salt and Ground Black Pepper

Port Wine and Cherry Sauce Preparation

1 to 2 Days Ahead

1. Make the Sauce: Heat the oil in a medium saucepan over medium heat and shimmering. Add the shallots and cook until softened, about 2 minutes. Stir in the port, wine, broth, cherries, thyme and bay leaves and bring to a boil. Reduce to a simmer and cook until the mixture measures about 3 cups, 50-60 minutes.

2. Whisk to dissolve the cornstarch in the water, then stir into the simmering sauce and cook until the sauce has thickened and no longer tastes powdery, about 2 minutes. Remove the thyme sprigs and bay leaves, transfer the sauce to an airtight container, and refrigerate for up to 2 days.

5-10 minutes before serving

3. Heat and Finish the Sauce: Bring the sauce to a simmer in a medium saucepan over medium heat. Sir in the butter, once piece at a time, and season with salt and pepper to test.