Cherry Port Sauce

Ingredients

• 2 cup Frozen Cherries (327 g, if using fresh cherries, pit and remove stems)
• 0.25 cup Water (63 ml for cooking the cherries)
• 0.25 cup Tawny Port (63 ml, use a good quality tawny port)
• 0.5 cup Granulated White Sugar (110 g)
• 1 Cinnamon Stick
• 1 Star Anise
• 1 tablespoon Lemon Juice (15 ml, freshly squeezed if possible)
• 1 tablespoon Unsalted Butter (14 g, cut into small pieces)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Cornstarch (8 g)
• 0.25 cup Water (for slurry) (63 ml, cold)

Instructions

1. Prepare Ingredients

   Gather all ingredients. If using fresh cherries, pit them and discard the stems.

   Time: PT5M

2. Combine Base Ingredients

   Place the cherries, 1/4 cup water, tawny port, sugar, cinnamon stick, star anise, lemon juice, butter, and vanilla extract into the saucepan.

   Time: PT5M

3. Simmer the Sauce

   Turn the burner to medium heat and bring the mixture to a gentle simmer. Cook for 5–8 minutes, stirring occasionally, until the cherries are tender and the liquid has reduced.

   Time: PT8M

   Temperature: Medium heat

4. Make Cornstarch Slurry

   While the sauce simmers, combine 1/4 cup cold water with 1 tablespoon cornstarch in a small bowl. Stir until smooth and set aside.

   Time: PT2M

5. Thicken the Sauce

   Remove the cinnamon stick and star anise. Give the slurry a quick stir, then whisk it into the simmering sauce. Continue to simmer for another 2–3 minutes until the sauce thickens and becomes glossy.

   Time: PT3M

   Temperature: Medium heat

6. Finish and Serve

   Remove the saucepan from heat. Let the sauce cool slightly before drizzling over ice cream, cheesecake, brownies, pancakes, waffles, or crepes.

   Time: PT2M

Nutrition Facts

Calories

188

Protein

1 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g