Balsamic Port Sauce with Dried Cherries and Rosemary Recipe

Name: Balsamic Port Sauce with Dried Cherries and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried pitted sweet cherries; 1 tsp. olive oil; 3 shallots, minced ( 1/2 cup); 1 1/2 tsp. minced fresh rosemary; 1/4 tsp. ground allspice; 1 cup ruby port; 1/2 cup orange juice; 1/2 cup low-sodium vegetable broth; ⅓ cup balsamic vinegar; 2 tsp. cornstarch

Servings: persons

1 cup dried pitted sweet cherries
1 tsp. olive oil
3 shallots, minced ( 1/2 cup)
1 1/2 tsp. minced fresh rosemary
1/4 tsp. ground allspice
1 cup ruby port
1/2 cup orange juice
1/2 cup low-sodium vegetable broth
⅓ cup balsamic vinegar
2 tsp. cornstarch

1
Place cherries in saucepan with 1 cup hot water.
2
Bring to a boil, reduce heat to low, and simmer 3 minutes.
3
Remove from heat, and set aside.
4
Heat oil in skillet over medium heat.
5
Add shallots, rosemary, and allspice; saute 3 minutes.
6
Stir in port, orange juice, broth, and vinegar.
7
Drain cherries, and add soaking liquid to saucepan.
8
Bring mixture to a boil, reduce heat to low, and simmer 12 minutes.
9
Dissolve cornstarch in 1 Tbs.
10
cold water in bowl.
11
Add to port mixture, and cook 1 minute, or until sauce thickens.
12
Stir in cherries, and season with salt and pepper, if desired.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup dried pitted sweet cherries, 1 tsp. olive oil, 3 shallots, minced ( 1/2 cup), 1 1/2 tsp. minced fresh rosemary, and more.

Yes, Balsamic Port Sauce with Dried Cherries and Rosemary falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Port Sauce with Dried Cherries and Rosemary

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