Cherry-Port Sauce

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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Cherry-Port Sauce

About This Recipe

Yield:Makes about 1 1/2 cups
Active time:40 minutes
Total time:40 minutes
This recipe appears in: Grilling: Peppered Duck Breasts with Cherry-Port Sauce Sauced: Cherry-Port Sauce


  • 2 tablespoon butter, divided
  • 2 tablespoons finely chopped shallots (about 1 small)
  • 1 cup ruby port
  • 1/4 cup balsamic vinegar
  • 1 cup frozen pitted cherries, thawed and halved
  • 1 tablespoon dark brown sugar
  • Kosher salt and freshly ground black pepper


  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.

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