Indulge in the mouthwatering taste of fresh cherries and red wine with this amazing cherry and wine sauce recipe. The blend of tangy and sweet flavors will make your taste buds dance, and its versatility is perfect for various dishes. From roasted duck breast to pork medallions, this sauce can accompany any meat, making it perfect for any occasion.
Whether you are looking for a sauce to go with a weeknight dinner or a fancy occasion, this cherry and wine sauce will not disappoint. The deep red color of the cherry and wine sauce adds an elegant touch to any dish. Not only does it please the eyes, but it also enhances the taste of your meal.
This recipe may seem intimidating at first, but it’s easier than you think. Impress your friends and family with this gourmet-style sauce that is simple to prepare in under 30 minutes! Once you try it, you won’t be able to resist this tantalizing flavor combination of cherries and the richness of red wine.
So what are you waiting for? Grab some fresh cherries, pick out your favorite bottle of red wine, and let’s get started on this delicious cherry and wine sauce recipe!
Why You’ll Love This Recipe
As a lover of food and wine, I can ensure you that this cherry and wine sauce recipe is definitely worth trying. I guarantee that once you taste this sauce, it will become your go-to for adding flavor and pizzazz to your dishes.
Firstly, the balance of sweet and savory notes in this sauce is unparalleled. The natural sweetness of fresh cherries stimulates the taste buds, and the subtle tartness of red wine adds depth to the sauce. It adds an extra dimension to any meal that you are serving.
Secondly, this cherry wine sauce recipe is incredibly versatile. It can add excitement to any meat dish, be it a pork tenderloin, lamb chop, or even a salmon fillet. The possibilities are endless when it comes to pairing the sauce with your favorite food.
Finally, making this cherry wine sauce dish is incredibly easy; anyone can make it! You just need straightforward ingredients such as red wine, fresh cherries, cornstarch, sugar, and a few other items from your pantry. You will have everything you need to make the perfect and most delicious cherry wine sauce in no time.
Trust me when I say this; once you try this recipe out yourself, you’ll understand why I’m raving about it. It’s an incredibly simple but effective way of adding flavor and finesse to your meals!
Here is a list of all the ingredients you’ll need to make this cherry and wine sauce recipe:
- 4 cups fresh or frozen pitted cherries
- 1 cup red wine (Pinot Noir or dried cherry wine)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 shallot, chopped
- 2 teaspoons olive oil
- 2 cups chicken broth
- 1 star anise
- Salt and pepper, to taste
Note: If using dried cherries in place of fresh ones, use only half the amount.
The Recipe How-To
Step 1: Preparing the Sauce
- In a medium saucepan, combine 1 cup of fresh cherries (stemmed and pitted) with 1/4 cup of red wine, 1/4 cup of chicken broth and 2 tablespoons of balsamic vinegar.
- Add 1 shallot, finely chopped, and 1 star anise to the mixture.
- Bring the mixture to a boil over high heat, then reduce the heat and simmer until it has reduced by half, about 15-20 minutes.
- Remove the star anise from the mixture.
Note: While the reduction sauce is cooking, start preparing your main dish.
Step 2: Thickening the Sauce
- In a small bowl or cup, whisk together 2 teaspoons of cornstarch and 2 teaspoons of cold water until smooth.
- Stir this mixture into the cherry-wine reduction sauce.
- Simmer for an additional 1-2 minutes or until the sauce has thickened to your liking.
Note: Cornstarch can make a sauce too thick too quickly, so be sure to add increments of 1/2 teaspoon at a time until reaching your desired thickness.
Step 3: Adding Final Touches
- Remove from heat and add 1 tablespoon of sugar to taste.
- If desired, add salt and black pepper to taste.
- The Cherry and Wine Sauce Recipe is now ready to serve.
Note: This easy Cherry and Wine Sauce Recipe can be used for meats like lamb, roast duck breast, pork tenderloin, pork chops, chicken, salmon, pork medallions or steak. It also pairs wonderfully with ice cream if looking for a sweet touch.
Substitutions and Variations
If you don’t have fresh cherries on hand, you can use 1 cup of dried cherries to make this sauce. However, keep in mind that the texture and taste will be slightly different from the sauce made with fresh cherries.
To make a white wine cherry sauce, simply replace the red wine with a white wine of your choice. A dry white wine like Pinot Grigio or Sauvignon Blanc would work well for this recipe.
For a vegan version of this cherry wine sauce recipe, substitute the chicken broth with vegetable broth or water.
If you do not want to use cornstarch as a thickener, try arrowroot powder or potato starch instead.
If you like a bit of a kick in your sauces, add a pinch of cayenne pepper or red pepper flakes to the sauce while it’s cooking.
This cherry wine sauce pairs well with many different dishes. Try it with lamb, roast duck breast, pork tenderloin or pork chops, chicken, salmon, pork medallions or pork roast. For dessert, drizzle the cherry sauce over vanilla ice cream for a sweet treat.
Experiment with different combinations of fruits and wines to create unique variations of this delicious cherry wine sauce recipe.
Serving and Pairing
Once the Cherry and Wine Sauce is ready, it’s time to think about serving it and pairing it with other meals. The sauce is versatile and pairs well with different types of meat dishes, making it a perfect complement to various recipes.
For instance, the chicken breast is an excellent choice when serving this sauce as it can absorb the sweet and tangy flavors of the cherry and wine sauce perfectly. The same goes for roasted duck breast, pork tenderloin, pork chops, salmon, pork medallions or lamb. For red meat lovers, this sauce also pairs perfectly with steak or pork roast.
If you want an additional layer of flavor to your dish, sprinkle some balsamic vinegar over the serving plate before topping it with the wine-cherry sauce. The balsamic vinegar will provide another level of tanginess which will balance out the sweetness from the cherries.
If you’re feeling adventurous, why not try pairing this sauce with dessert? It may sound strange at first; however, this sauce tastes just as delicious on top of ice cream!
Overall, this cherry and wine sauce has wide possibilities that are only limited by your imagination when it comes to serving and pairing. If you decide to experiment with new dishes and pairings, don’t hesitate to share your creations in the comments section!
Make-Ahead, Storing and Reheating
This cherry and wine sauce recipe can be made ahead of time, making it perfect for those who like to have dishes prepped ahead of time. After preparing the sauce, let it cool to room temperature before storing it in an airtight container in the fridge.
When reheating, pour the sauce back into a saucepan and stir occasionally over medium heat for 5-7 minutes or until heated through. Add a splash of water or wine if the sauce has thickened too much. If you prefer a thinner consistency, stir in a little more red wine or chicken broth.
The sauce will last up to one week when stored properly in the fridge, but do note that the texture may change slightly due to the addition of cornstarch. If you don’t plan on using it within the week, you can freeze it for up to three months.
To reheat from frozen, thaw the sauce overnight in the fridge and then follow the reheating instructions mentioned above. Keep in mind that repeated heating can affect the texture and flavor of the sauce, so try to reheat only as much as you need at once.
This versatile cherry and wine sauce pairs well with many dishes such as lamb, roast duck breast, pork tenderloin, pork chops, chicken, salmon, pork medallions, steak, pork roast or even ice cream!
Tips for Perfect Results
To make sure that your cherry and wine sauce recipe turns out perfectly, there are a few key tips to keep in mind.
Firstly, be sure to use fresh cherries for the best flavor. If fresh cherries are not in season, you can use frozen or dried cherries instead, but the flavor may not be as vibrant.
Secondly, let the reduction sauce cook low and slow. The longer the sauce cooks, the more concentrated the flavors will become. So be patient and resist the urge to turn up the heat.
Thirdly, give your sauce time to thicken before adding any additional cornstarch. This may take a bit longer than you expect, so don’t rush it. If you’re not sure if your sauce is thick enough, dip a spoon into it and see if it coats the back of the spoon.
Fourthly, taste your sauce as you go along and adjust the seasoning as needed. You may want to add a bit more sugar or vinegar depending on your preference.
Lastly, don’t be afraid to experiment with different types of wine! While this recipe calls for red wine specifically, white wine can also work well with cherry dishes. Play around and see what you like best.
Follow these tips and you’ll be sure to have a delicious cherry and wine sauce that perfectly complements any dish!
Now that we have gone through the recipe step by step, I would like to answer some frequently asked questions regarding this cherry and wine sauce recipe.
What wine goes well with cherry sauce?
When it comes to pairing wine with a dish that has cherry sauce, there are options for both Red and White wines that can complement the flavors. One White wine to consider is a German Riesling Spätlese, which can enhance the flavors of the sauce. Alternatively, if you prefer a drier wine, a Red Beaujolais Cru is a great choice as it has low tannins that won’t overpower the duck.
What does adding wine to sauce do?
It’s fascinating how the addition of wine to a sauce can enhance its flavor. The alcohol content in wine acts as a catalyst, prompting the sauce’s flavor molecules to be unlocked and intensifying its taste. Moreover, red wine’s ability to break down fats results in even richer and more complex flavors.
What is cherry sauce made of?
This delectable sauce is known by many monikers, including cherry topping, cherry compote, and cherry sauce. Essentially, it’s made by simmering fresh cherries along with a touch of sugar and lemon juice until they’re tender and coated in a thick, flavorful syrup.
What is wine sauce made of?
A sauce made primarily with wine, along with additions such as stock, butter, herbs, spices, onions, and garlic is known as wine sauce. Different types of wine, such as red and white wine, as well as port wine can be used in its preparation. Some variations involve reducing the sauce.
this recipe article, I must say that this cherry and wine sauce recipe is one of the best accompaniments for any savory or sweet dish. Its versatility makes it stand out among other sauces. This sauce enhances the flavor of pork tenderloin, lamb, roast duck breast, chicken, salmon, pork medallions, pork roast, and steak.
Adding this sauce to your meals will not only elevate their taste but also offer numerous health benefits associated with cherries and red wine. Both ingredients are rich in antioxidants and anti-inflammatory compounds that help to reduce the risk of chronic disease like heart disease, diabetes, cancer, and many more.
The best thing about this recipe is that it’s easy to make and takes only a few minutes to prepare. The ingredients are readily available, and if you don’t have some on hand, you can substitute them with other options or make some variations to fit your taste buds.
In conclusion, whether you’re a beginner or an experienced cook, you won’t regret trying out this cherry and wine sauce recipe. It’s the perfect combination of sweet and tangy flavors that will leave you wanting more. So why not give it a try today? You’ll be glad you did!
Cherry and Wine Sauce Recipe
- 2 cups frozen sweet northwest cherries
- 3 tablespoons orange juice
- 3 tablespoons red wine
- 1/4 cup sugar
- 1 tablespoon grated orange peel
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- Remove stems from cherries. Combine cherries, orange juice, wine, sugar, and peel; cover and bring to a boil.
- Snip cherries with scissors and remove pits with a fork.
- Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened.
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