Savoury Cherry Wine Sauce
This cherry wine sauce is the perfect pairing for your favourite game meats—duck, pigeon, lamb or even venison. The sweet and tart cherries, combined with rich balsamic vinegar and a touch of nutmeg, make for an unforgettable sauce that’s both velvety and flavorful. The final addition of cold butter adds the perfect silky texture. This 15-minute sauce brings a touch of elegance to any dish with minimal effort. Trust me, once you try it, you’ll be making this every time you serve up something special.
Equipment
- Blender or Food processor
- Fine Mesh Strainer
Ingredients
- 1 to 1½ cups frozen sweet cherries defrosted
- 1½ tbsp light brown sugar
- ⅛ tsp ground nutmeg
- ½ tsp cornstarch
- 2 tbsp water
- 2 tbsp balsamic vinegar
- ½ cup red wine
- ½ tbsp cold butter
- Pinch salt and pepper to taste
Instructions
- Place the frozen cherries, 1 tablespoon of water, sugar, nutmeg, and a pinch of salt and pepper in a saucepan.
- Cook over low-medium heat until the cherries soften and release their juices, about 10 minutes, stirring and pressing down with a spoon to help them along.
- Add the ½ cup red wine and continue simmering for a few minutes to cook off the alcohol while retaining the flavor.
- Add the mix to a blender or food processor and blend until smooth.
- Pour the sauce through a fine sieve and press the cherries down with a spoon to extract all the juice.
- Discard the leftovers mash left in the strainer and pour the strained sauce back into the saucepan.
- Stir in the balsamic vinegar.
- In a small bowl, mix the corn starch with 1 tablespoon of water to create a slurry.
- Add the slurry to the cherry sauce and stir continuously over low heat for 1-2 minutes, until it thickens slightly and gains a nice shine. (If the sauce thickens too much, add a splash of water to adjust the consistency.)
- Remove from heat and stir in the ½ tablespoon of cold butter to finish the sauce, giving it a rich, velvety texture.
- Serve warm with Duck Breast, pheasant, or other gamey meats!
Notes
- Refrigeration: Allow the sauce to cool completely before storing. Transfer the cooled sauce to an airtight container or jar and store in the refrigerator for up to 7 days.
- Freezing: For longer storage, transfer the cooled sauce to a freezer-safe container. Leave some space at the top to allow for expansion during freezing. Store in the freezer for up to 4 months.
- Thawing Frozen Sauce: Thaw the sauce overnight in the refrigerator.
- Reheating: Gently reheat the sauce on the stovetop over low heat, stirring occasionally, until heated through.
- Herbs & Spices: Fresh thyme, rosemary, or a pinch of cinnamon can enhance complexity.
- Proteins: Complements roasted duck, pork, chicken, or venison beautifully.
- Vegetarian Options: Drizzle over roasted vegetables, baked brie, or creamy polenta.
- Cheese Pairings: Pairs well with Brie, goat cheese, or similar mild and creamy cheeses.
- Wine Options: Use dry red wines like Merlot, Pinot Noir, or Cabernet Sauvignon for a rich flavour, or try fruity reds like Zinfandel for added sweetness.
- Cherries: Fresh, frozen, or dried cherries (soaked in wine or water) work well depending on availability.
- Smooth Sauce: Blend with an immersion blender or strain through a fine-mesh sieve.
- Thicker Sauce: Simmer for a few extra minutes to achieve a thicker consistency.
- Thin Sauce After Storage: Add a splash of water, wine, or broth while reheating if the sauce thickens.
- This sauce is easy to multiply for meal prep or future use.
- Don’t forget to label your containers with the date and contents for organized storage.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
