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.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
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
Melt 1 tablespoon butter in a small saucepan over medium heat. When foaming subsides, add shallots and cook, stirring, until softened, about 4 minutes.
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.
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.