Cherry-Port Sauce Recipe
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Category
Condiments and Sauces
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoon butter, divided
2 tablespoons finely chopped shallots
1 cup ruby port
1/4 cup balsamic vinegar
1 cup frozen pitted cherries, thawed and halved
1 tablespoon dark brown sugar
Kosher salt and freshly ground black pepper
Directions
Melt 1 tablespoon 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 refrigerator for up to 3 days, reheating when ready to use.