Step-by-Step Guide to Make Award-winning Cherry-Port Sauce
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Favorite Cherry-Port Sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cherry-Port Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cherry-Port Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can cook Cherry-Port Sauce using 14 ingredients and 7 steps. Here is how you cook that.
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]
Ingredients and spices that need to be Make ready to make Cherry-Port Sauce:
- 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
Instructions to make Cherry-Port Sauce
- 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.
- Add the port wine, red wine, and stock. Heat until the volume of liquid has reduced (by a third).
- Strain the liquid into a large measuring cup, discard the shallots, and return this to the pan. Add the jelly and balsamic vinegar.
- 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.
- Add the cherries and slowly bring to a slight boil while continuing to stir. Bruise the cherries with the back of the spoon.
- 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.
- Add some "meat" pan juices, heat for 2-3 minutes and serve. [Serving: Roast Duck]
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