Cherry-Port Sauce Recipe


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Cherry-Port Sauce Recipe

[Photographs: Joshua Bousel]

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  • Yield:Makes about 1 1/2 cups
  • Active time: 40 minutes
  • Total time:40 minutes


  • 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.