Cherry Port Sauce
Description
This elegant Cherry Port Sauce transforms simple ingredients into a sophisticated condiment perfect for holiday roasts or weekend dinners. The deep sweetness of dark cherries is balanced by the sharp tang of Dijon mustard and the bright citrus aroma of fresh orange peel. Ruby Port adds a luxurious depth, while red currant jelly provides a natural gloss and subtle tartness. The result is a vibrant, glossy sauce that pairs beautifully with pork tenderloin, duck breast, or even as a topping for vanilla ice cream. It comes together quickly on the stovetop, making it an impressive yet effortless addition to your cooking repertoire.Ingredients
Directions
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Drain the cherries, reserving the syrup for another use if desired.
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In a small bowl, whisk together the arrowroot and 2 tablespoons of ruby port until smooth and lump-free.
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In a medium saucepan, combine the Dijon mustard and remaining 1/2 cup of ruby port, stirring until the mustard is fully dissolved.
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Add the drained cherries, orange peel, orange juice, and red currant jelly to the saucepan.
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Heat over medium-high heat, stirring frequently, until the jelly melts and the mixture comes to a simmer.
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Give the arrowroot mixture a quick stir (as it may settle) and pour it into the saucepan while whisking constantly.
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Continue to cook and stir for 1-2 minutes until the sauce thickens and becomes glossy.
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Remove from heat and serve warm over meat or desserts.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 409.6kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 201.7mg9%
- Total Carbohydrate 96.0g32%
- Dietary Fiber 12.7g51%
- Sugars 29.7g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cherry, port, sauce, orange, mustard, pork, duck, glaze, fruit, sweet, tart, holiday, dinner, vegan, easy
