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Port & Dried Cherry Sauce

January/February 1998

Your rating: None Average: 5 (1 vote)

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.



READER'S COMMENT:
"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. "
Port & Dried Cherry Sauce

Makes: About 1 cup

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3; cover and refrigerate for up to 2 days or freeze for up to 6 months. Bring to a simmer before continuing with Step 4.

Nutrition

Per tablespoon: 50 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 6 g carbohydrates; 1 g protein; 0 g fiber; 74 mg sodium; 93 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Ethnic/Regional
American
Mediterranean
Publication
January/February 1998
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