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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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 (1/3 cup)
  • 3/4 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 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon black peppercorns, crushed
  • 1 1/2 teaspoons cornstarch
  • 1/3 cup dried sour cherries

Preparation

  • Active

  • Ready In

  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 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.
  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: 1/2
  • Exchanges: 1/2 carbohydrate

Reviews 1

January 27, 2010
profile image
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.