Cherry-Port Sauce

Name: Cherry-Port Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 2 Tbsps butter, divided; 237 milliliters frozen pitted cherries, thawed and halved; 1 Tbsp dark brown sugar; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters ruby port; 2 Tbsps finely chopped shallots (about 1 small)

You can never have too many sauce recipes, so give Cherry-Port Sauce a try. One serving contains 132 calories, 1g of protein, and 4g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up ruby port, butter, cherries, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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

Ingredients you will need

Shallot

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Dark Brown Sugar

Cherries

Vinegar

Sauce

Port

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.

Ingredients you will need

Salt And Pepper