Steps to Make Speedy Cherry-Port Sauce

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, cherry-port sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cherry-Port Sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Cherry-Port Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have cherry-port sauce using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cherry-Port Sauce:

1. Make ready 2 tbsp. oil
2. Get 1 large shallot, roughly chopped
3. Get 1 clove garlic, chopped
4. Get 4 oz. port
5. Make ready 4 oz. red wine
6. Make ready 8 oz. vegetable stock
7. Make ready 2 tbsp. redcurrant jelly
8. Take 1 tbsp. balsamic vinegar
9. Get 2 tbsp. cornstarch
10. Prepare 1 tsp. water
11. Prepare 10 frozen pitted cherries, thawed
12. Prepare 1 tbsp. fresh rosemary, finely chopped
13. Prepare 2 tbsp. fresh thyme, chopped
14. Make ready Dash salt and freshly ground black pepper

Steps to make Cherry-Port Sauce:

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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