Use a $10 bottle of medium-bodied red wine, such as Cotes du Rhone. Recipe yields 3 cups
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cup (468g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 623 | ||
Calories from Fat: 177 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 41.5mg | 13 % | |
Sodium 579.9mg | 20 % | |
Potassium 653.5mg | 17 % | |
Total Carbohydrate 37.3g | 11 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 36.9g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 623
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