Port & Dried Cherry Sauce

Port & Dried Cherry Sauce

1 Review
From: EatingWell Magazine, January/February 1998

This richly flavored sauce is a lighter, faster spin on a classic sauce espagnole. It is great with pork tenderloin and roasted turkey breast as well as duck. To obtain a beautiful mahogany-colored sauce, make sure that the vegetables are well browned before adding the liquid.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2 teaspoons canola oil
  • 1 onion, coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 1 cup white or cremini mushrooms, trimmed and quartered
  • 2 ounces Canadian-style bacon, diced ( ⅓ cup)
  • ¾ cup plus 2 tablespoons port
  • 1 tablespoon balsamic vinegar
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 cloves garlic, crushed and peeled
  • 2-3 sprigs fresh thyme, or ½ teaspoon dried thyme leaves
  • ½ teaspoon black peppercorns, crushed
  • 1½ teaspoons cornstarch
  • ⅓ cup dried sour cherries


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  1. 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 ¾ 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.
  2. Pass the sauce through a fine sieve into a small saucepan, pressing hard on solids to extract juices. Bring to a simmer.
  3. Mix cornstarch with remaining 2 tablespoons port in a small bowl. Add to the sauce and whisk until thickened slightly.
  4. 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.

Nutrition information

  • Per serving: 48 calories; 1 g fat(0 g sat); 0 g fiber; 6 g carbohydrates; 1 g protein; 3 mcg folate; 2 mg cholesterol; 4 g sugars; 629 IU vitamin A; 1 mg vitamin C; 7 mg calcium; 0 mg iron; 98 mg sodium; 133 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ carbohydrate

Reviews 1

January 27, 2010
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By: EatingWell User
This sauce took a little time to prepare yet was a wonderful complement to a pork roast. It was rich in flavor with just a little touch of sweetness from the port wine and cherries. Will definitely repeat this one.
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