Cherry-Port Sauce

Cherry-Port Sauce

Serves 6      Preparation:  40 min.      Cooking: 0 min.       Total: 40 min.

  • 2 Tbsp butter divided.
  • 2 Tbsp finely chopped. shallots
  • 1 Cup Ruby. port
  • 4 Tbsp balsamic vinegar
  • 1 Cup cherries pitted and halved.
  • 3 tsp dark. brown sugar
  • kosher salt and freshly ground black pepper

Melt 1 Tbsp butter in a small saucepan over medium heat. When foaming subsides, add shallots and cook, stirring, until softened, about 4 minutes.

Stir in port, vinegar, cherries, and dark brown sugar. Bring to a boil, then reduce heat to a simmer and cook until sauce has reduced by half, about 30 minutes.

Stir in remaining tablespoons of butter; season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in the refrigerator for up to 3 days, reheating when ready to use.

Calories     Fat          Carbs      Protein     Fiber      Sugar       Cholesterol Sodium
130 Cal  3.9 g 13 g 0.5 g 0.5 g 9.4 g 10 mg 34 mg

Recipe 21252

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