Cherry-Port Sauce

Name: Cherry-Port Sauce
Cuisine: American
Ingredients: 2 tbsp. oil; 1 large shallot, roughly chopped; 1 clove garlic, chopped; 4 oz. port; 4 oz. red wine; 8 oz. vegetable stock; 2 tbsp. redcurrant jelly; 1 tbsp. balsamic vinegar; 2 tbsp. cornstarch; 1 tsp. water; 10 frozen pitted cherries, thawed; 1 tbsp. fresh rosemary, finely chopped; 2 tbsp. fresh thyme, chopped; Dash salt and freshly ground black pepper

Rick M @RickM_PTC

PTC, GA.

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]

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Ingredients

2 tbsp.oil
1large shallot, roughly chopped
1 clovegarlic, chopped
4 oz.port
4 oz.red wine
8 oz.vegetable stock
2 tbsp.redcurrant jelly
1 tbsp.balsamic vinegar
2 tbsp.cornstarch
1 tsp.water
10frozen pitted cherries, thawed
1 tbsp.fresh rosemary, finely chopped
2 tbsp.fresh thyme, chopped
Dashsalt and freshly ground black pepper

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Steps

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]