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.
|130 Cal||3.9 g||13 g||0.5 g||0.5 g||9.4 g||10 mg||34 mg|