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Practical Way to Producing Tasty Cherry-Port Sauce

Wishing to eat Cherry-Port Sauce a best restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to guide you with clear procedures on producing a Cherry-Port Sauce like a famous chef made.

Cherry-Port Sauce

We hope you got benefit from reading it, now let's go back to cherry-port sauce recipe. To make cherry-port sauce you need 14 ingredients and 7 steps. Here is how you achieve that.

To cook an unforgettable Cherry-Port Sauce, here are the components required:

  1. Use 2 tbsp. of oil.
  2. Get 1 of large shallot, roughly chopped.
  3. You need 1 clove of garlic, chopped.
  4. You need 4 oz. of port.
  5. Use 4 oz. of red wine.
  6. Take 8 oz. of vegetable stock.
  7. You need 2 tbsp. of redcurrant jelly.
  8. You need 1 tbsp. of balsamic vinegar.
  9. Get 2 tbsp. of cornstarch.
  10. Provide 1 tsp. of water.
  11. Get 10 of frozen pitted cherries, thawed.
  12. You need 1 tbsp. of fresh rosemary, finely chopped.
  13. Use 2 tbsp. of fresh thyme, chopped.
  14. Use Dash of salt and freshly ground black pepper.

After readying the materials, now you are good to make your 5-star Cherry-Port Sauce by following the instructions below:

  1. Heat the oil in a small saucepan and sauté the shallots over medium-high heat until soft and lightly brown. Add the garlic and sauté lightly for 30 seconds..
  2. Add the port wine, red wine, and stock. Heat until the volume of liquid has reduced (by a third)..
  3. Strain the liquid into a large measuring cup, discard the shallots, and return this to the pan. Add the jelly and balsamic vinegar..
  4. In the same cup, mix the cornstarch and water to a paste. Add a dash of the hot liquid from the pan to the cup and mix well. Add this back to the saucepan..
  5. Add the cherries and slowly bring to a slight boil while continuing to stir. Bruise the cherries with the back of the spoon..
  6. Reduce the heat to medium and add the thyme, salt and pepper. Occasionally stirring, continue to cook until the sauce is smooth and coats the back of a spoon..
  7. Add some "meat" pan juices, heat for 2-3 minutes and serve. [Serving: Roast Duck].

Recipe : Cherry-Port Sauce

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