Cherry-Port Sauce Recipe

Name: Cherry-Port Sauce Recipe
Ingredients: 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

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Ingredients

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2 tablespoon butter, divided2 tablespoons finely chopped shallots (about 1 small)1 cup ruby port1/4 cup balsamic vinegar1 cup frozen pitted cherries, thawed and halved1 tablespoon dark brown sugarKosher salt and freshly ground black pepper

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Instructions

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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.