Port Wine and Cherry Sauce
|1 TablespoonVegetable oil|
|2 large shallots; minced|
|2 cupsDry red wine|
|1 1/2 cupLow sodium chicken broth|
|1 cupdried tart cherries (5 ounces)|
|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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Port Wine and Cherry Sauce. Be the first to review it!
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven