Steps to Prepare Gordon Ramsay Cherry-Port Sauce

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cherry-port sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cherry-Port Sauce is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Cherry-Port Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have cherry-port sauce using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cherry-Port Sauce:

1. Take 2 tbsp. oil
2. Take 1 large shallot, roughly chopped
3. Get 1 clove garlic, chopped
4. Make ready 4 oz. port
5. Make ready 4 oz. red wine
6. Get 8 oz. vegetable stock
7. Prepare 2 tbsp. redcurrant jelly
8. Take 1 tbsp. balsamic vinegar
9. Make ready 2 tbsp. cornstarch
10. Make ready 1 tsp. water
11. Get 10 frozen pitted cherries, thawed
12. Prepare 1 tbsp. fresh rosemary, finely chopped
13. Take 2 tbsp. fresh thyme, chopped
14. Take Dash salt and freshly ground black pepper

Steps to make Cherry-Port Sauce:

1. Heat the oil in a small saucepan and sauté the shallots over medium-high heat until soft and lightly brown. Add the garlic and sauté lightly for 30 seconds.
2. Add the port wine, red wine, and stock. Heat until the volume of liquid has reduced (by a third).
3. Strain the liquid into a large measuring cup, discard the shallots, and return this to the pan. Add the jelly and balsamic vinegar.
4. In the same cup, mix the cornstarch and water to a paste. Add a dash of the hot liquid from the pan to the cup and mix well. Add this back to the saucepan.
5. Add the cherries and slowly bring to a slight boil while continuing to stir. Bruise the cherries with the back of the spoon.
6. Reduce the heat to medium and add the thyme, salt and pepper. Occasionally stirring, continue to cook until the sauce is smooth and coats the back of a spoon.
7. Add some "meat" pan juices, heat for 2-3 minutes and serve. [Serving: Roast Duck]

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