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an elegant, easy port-cherry sauce
www.cookinglight.com
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Servings: 5
Cost: $5.41 /serving
Author : Ivy Odom
Ingredients
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Instructions
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Melt 1 Tbsp. unsalted butter in a small saucepan over medium-low. Add minced shallot; cook until softened, about 2 minutes. Stir in ruby port, halved frozen pitted cherries, balsamic vinegar, and pure maple syrup. Bring to a boil; cook until thickened and reduced by half, 15 to 20 minutes. Remove from heat. Stir in 1 Tbsp. unsalted butter and kosher salt.
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