Cherry-Port Sauce
This sauce is great for those “special” occasion dinners / meals when you want to impress. It is very easy to prepare and adds a rather decadent touch to Beef Tenderloin, Prime Rib, Cornish Game Hens, Roast Duck, Venison, etc. [Adding a dash cognac or brandy is optional]
Cherry-Port Sauce
This sauce is great for those “special” occasion dinners / meals when you want to impress. It is very easy to prepare and adds a rather decadent touch to Beef Tenderloin, Prime Rib, Cornish Game Hens, Roast Duck, Venison, etc. [Adding a dash cognac or brandy is optional]
Cooking 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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