Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cherry-port sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Cherry-Port Sauce is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Cherry-Port Sauce is something that I’ve loved my whole life. They’re nice and they look fantastic.
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. This sauce is delicious and can be stored in the fridge and used with turkey, lamb or any game meat. It's a very versatile sauce as it can be made with. Port & Dried Cherry Sauce. this link is to an external site that may or may not meet accessibility guidelines.
To begin with this recipe, we have to prepare a few components. You can have cherry-port sauce using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cherry-Port Sauce:
- Make ready 2 tbsp. oil
- Make ready 1 large shallot, roughly chopped
- Take 1 clove garlic, chopped
- Prepare 4 oz. port
- Get 4 oz. red wine
- Get 8 oz. vegetable stock
- Take 2 tbsp. redcurrant jelly
- Make ready 1 tbsp. balsamic vinegar
- Make ready 2 tbsp. cornstarch
- Prepare 1 tsp. water
- Prepare 10 frozen pitted cherries, thawed
- Get 1 tbsp. fresh rosemary, finely chopped
- Take 2 tbsp. fresh thyme, chopped
- Prepare Dash salt and freshly ground black pepper
This elegant and easy sauce is a simple way to elevate your go-to roast pork tenderloin recipe. The sweet and tangy balance also makes it a show-stopping topping for baked Brie. How to Make Cherry Pepper Port Sauce w/ Roast Pork Loin. Slice and place on serving dish.
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]
How to Make Cherry Pepper Port Sauce w/ Roast Pork Loin. Slice and place on serving dish. Our seared duck breast is a delishes dish to eat together with friends or family either on a festive or on a casual day. The bread crumb-encrusted chops pair beautifully with the tart, Port-spiked cherry sauce. See the recipe for Rack of Venison with Sour Cherry-Port Sauce »Melanie Acevedo.
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