Port & Dried Cherry Sauce
Heat oil in a medium saucepan over medium heat. Add onion, carrot, mushrooms and bacon; cook, stirring frequently, until golden brown, 8 to 10 minutes. Add 3/4 cup port and vinegar and bring to a boil. Cook over medium heat until reduced by half, 3 to 5 minutes. Add broth, tomato paste, garlic, thyme and crushed peppercorns and return to a boil. Cook, stirring occasionally, until reduced by half, 8 to 10 minutes. Remove the sauce from heat and let stand for 20 to 30 minutes.Advertisement
Pass the sauce through a fine sieve into a small saucepan, pressing hard on solids to extract juices. Bring to a simmer.
Mix cornstarch with remaining 2 tablespoons port in a small bowl. Add to the sauce and whisk until thickened slightly.
Meanwhile, in a small bowl, cover cherries with boiling water. Let plump for 5 to 10 minutes. Drain and stir into sauce.
Make Ahead Tip: Prepare through Step 3; cover and chill for up to 2 days or freeze for up to 6 months. Bring to a simmer before continuing with Step 4.
To obtain a beautiful mahogany-colored sauce, make sure that the vegetables are well browned before adding the liquid.