Cherry-Port Sauce
A glossy cherry-port pan sauce with balsamic and shallots, ideal for adding a sweet-tart finish to roasted meat or poultry.
Prep 10 min · Cook 35 min · Total 45 min · Makes about 1 cup
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
- Warm 1 tablespoon butter in a small saucepan set over medium heat. Once the bubbling calms down, add the shallots and cook, stirring often, until they turn tender, about 4 minutes.
- Add the port, vinegar, cherries, and dark brown sugar, stirring to combine. Bring the mixture up to a boil, lower the heat so it simmers, and cook until the sauce is reduced by half, about 30 minutes.
- Swirl in the remaining tablespoon of butter, then add salt and pepper to taste. Use the sauce right away, or spoon it into an airtight container and refrigerate for up to 3 days; reheat before serving.