Cherry-Port Sauce Recipe

1. 1

   Melt 1 tablespoon butter in a small saucepan over medium heat. When foaming subsides, add shallots and cook, stirring, until softened, about 4 minutes.

2. 2

   Stir in port, vinegar, cherries, and dark brown sugar. Bring to a boil, then reduce heat to a simmer and cook until sauce has reduced by half, about 30 minutes.

3. 3

   Stir in remaining tablespoons of butter; season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating when ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.