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Cherry Sauce with Port Wine

Cherry Sauce with Port Wine Picture

Published:
Prep time:     Cook time:     Total time:
Yield: 6 - 8 servings

Not overly sweet, and a great accompaniment for Pork or Chicken. I served this with a Pork Tenderloin. It was so good I had to do it as a separate recipe. Try it, and I'll bet that you find a lot more uses for this great Cherry Sauce recipe.

I know, it doesn't have any of my spice blends in it. This is probably one of only 2 or 3 recipes I've got on my web-site that don't use my spice blends. I HAD to do it though.

I made a Cherry Stuffed Pork Tenderloin the other day, and made this to go along with it. It was so good, we started talking about what else it could be served with. The best ideas seem to be Chicken, or as an Ice Cream topping. Of course you could finish it with a bunch more of the Ruby Port to make it more adult, and a little butter to make it richer, but it really is great by itself. I've even thought about adding a little vinegar to this sauce and turning it into a Wing Sauce or a finish type BBQ Sauce.

So, don't be afraid to give this one a try, you'll find a lot of uses for it, and it'll keep in the refrigerator for at least a week.



  • 1 1/2 Cups, Bing Cherries, with juice

  • 1/2 Cup, Ruby Port Wine

  • 1/2 Cup, Orange Juice, or Cran/Ras Juice

  • 1/4 Teaspoon, Ground Cinnamon

  • 1/2 Medium, Lemon, Zest and juice

  • 2 Tablespoons, Sugar

  • 1 Tablespoon, Unsweetened Cocoa Powder

  • 1 Tablespoon, Cornstarch


Cooking the Cherries Picture


1.    Place 1/2 the cherries in a bowl and mash with a potato masher, just enough to break them up and release their juices.



Simmering the Cherry Sauce Picture


2.    Add the rest of the ingredients, but the cornstarch, and reduce by about 1/2. by keeping on a low simmer.

Make a cornstarch slurry by mixing 1 tablespoon in a cup with some COLD water. stir this into the cherry sauce.

Ron's Note:
If it's still too thin, add a little more slurry, and, if it's too thick you can add some more orange juice to thin it down.

3.    You can make this early, and re-heat for service. Finish with a little bit of Port wine, off the burner.



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Leftovers


Recipes can easily be heated up in a small covered pot over low heat. Once it hot, put it on some vanilla ice cream!



If you like this recipe, you might also like these:




Cherry Stuffed, Pork Tenderloin Picture

Cherry Stuffed, Pork Tenderloin



Orange Marmalade, BBQ Sauce Picture

Orange Marmalade,
BBQ Sauce



Cherry Glaze, or Basting Sauce Picture

Cherry Glaze, or
Basting Sauce



Apple / Apricot Compote Picture

Apple / Apricot
Compote



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