Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, cherry-port sauce. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sauces, dips, dressings, and condiments from around the I decided to go with the classic combo of a cherry and port that contrasts tart cherries against sweet. Add broth, cherries, Port, and honey. Port adds a grown-up twist, but you can sub unsweetened cherry or pomegranate juice, if you like.
Cherry-Port Sauce is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Cherry-Port Sauce is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook cherry-port sauce using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cherry-Port Sauce:
- Prepare oil
- Take large shallot, roughly chopped
- Get garlic, chopped
- Prepare port
- Get red wine
- Prepare vegetable stock
- Make ready redcurrant jelly
- Prepare balsamic vinegar
- Get cornstarch
- Take water
- Make ready frozen pitted cherries, thawed
- Prepare fresh rosemary, finely chopped
- Get fresh thyme, chopped
- Prepare salt and freshly ground black pepper
Mix cornstarch and water together (slurry) in a small bowl - then add to sauce pan. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often. Immediately after placing pork in oven, add oil to still-hot skillet, swirl to While pork is resting, set skillet over medium-high heat and add port and cherries; simmer.
Steps 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]
To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid has. Master the classics with Mary Berry's fail-safe recipes for everything from a brilliant beef Bourguignon to the perfect lasagne with Classic, the cookbook that accompanies her upcoming BBC series. Home-canned succulent cherries in a boozy sauce. Add the port, broth, cherries, cherry jam, balsamic vinegar and cardamom and deglaze the pan.
So that’s going to wrap this up for this exceptional food cherry-port sauce recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
