Cherry Wine Sauce
FAQ
Can I use fresh cherries?
Yes. Use the same amount of pitted fresh cherries.
What red wine works best?
A dry red wine such as Pinot Noir, Merlot or Cabernet Sauvignon works well.
Can I make this sauce ahead of time?
Yes. Refrigerate it for up to 7 days and gently reheat before serving.
Chef’s Tips
- Use a dry red wine. A sweet wine can make the sauce too sweet once everything is reduced.
- Strain the sauce for a smooth finish. Press down on the solids to get as much sauce out as possible.
- Don’t over-reduce the sauce. It will thicken a little more as it cools.
- Take the sauce off the heat before whisking in the cold butter.
- Taste before serving and adjust the seasoning or add a little more balsamic if you want it a little more acidity.
Cherry Wine Sauce
A smooth and slightly sweet cherry sauce made with frozen cherries, red wine and balsamic vinegar, with a little nutmeg for a hint of warmth. Blend till smooth and strain, then finished with cold butter for a glossy finish. I love it with duck, but it also works really well with pork, venison and pheasant.
Equipment
- Blender or Food processor
- Fine Mesh Strainer
Ingredients
- 1½ cups (about 225 g) frozen sweet cherries, thawed
- 1 tbsp light brown sugar
- ⅛ tsp ground nutmeg
- Pinch of salt
- Black pepper to taste
- ½ cup (120ml) dry red wine
- 2 tbsp (30ml) balsamic vinegar
- 1 tbsp (14 g) cold unsalted butter
Instructions
- Add the cherries, brown sugar, nutmeg, salt and pepper to a saucepan. Cook over medium-low heat for 8–10 minutes, stirring occasionally and gently pressing the cherries with a spoon as they soften.
- Add the red wine and bring to a gentle simmer. Cook for 5–7 minutes to reduce the wine and concentrate the cherry flavour.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Pass the sauce through a fine-mesh strainer, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the remaining solids.
- Return the strained sauce to the saucepan and stir in the balsamic vinegar.
- Simmer gently for 2–4 minutes, or until the sauce has reduced enough to lightly coat the back of a spoon.
- Remove from the heat and whisk in the cold butter until the sauce is smooth and glossy.
- Taste and adjust the seasoning if needed.
- Serve warm and enjoy!
This sauce pairs particularly well with duck, venison, pheasant, pork and lamb. It also works nicely with roasted root vegetables and creamy purées.
Notes
Storage
- Refrigerator: Cool completely, then store in an airtight container for up to 7 days.
- Freezer: Freeze in a freezer-safe container for up to 4 months.
- Reheating: Gently reheat in a saucepan over low heat, stirring occasionally. If the sauce becomes too thick, add a small splash of water, wine or stock.
Tried this recipe?
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