Sauce for Duck and Ham Black Cherry Port Redcurrant Jel
Elevate your next dinner with this luscious *Black Cherry Port and Redcurrant Jelly Sauce*, perfectly crafted to complement rich roasted duck or savory ham. Bursting with the sweetness of pitted black cherries and the depth of port wine, this sauce is harmonized with redcurrant jelly and a touch of balsamic vinegar for a delicate balance of sweet and tangy flavors. Shallots sautéed in butter add a subtle oniony base, while a hint of thyme provides an elegant finish. Whether kept rustic or blended to a velvety consistency, this quick and easy sauce comes together in just 30 minutes, making it an ideal choice for impressing guests or enhancing a special meal. Add gourmet flair to your table with this decadent cherry-port reduction—a mouthwatering pairing for your holiday favorites!
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Recipe Information
Ingredients
- 150 g Black cherries (pitted, fresh or frozen)
- 120 ml Port wine
- 2 tbsp Redcurrant jelly
- 1 medium Shallots (finely chopped)
- 2 tbsp Unsalted butter
- 100 ml Chicken or vegetable stock
- 1 tsp Balsamic vinegar
- 1 sprig Fresh thyme (optional, for garnish)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Melt the butter in a medium saucepan over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until softened and translucent but not browned.
Add the port wine to the saucepan and bring it to a gentle boil. Allow the liquid to reduce by half, which should take about 5-7 minutes. Stir occasionally.
Stir in the redcurrant jelly, allowing it to melt into the port reduction.
Add the pitted black cherries to the pan, followed by the chicken or vegetable stock. Simmer the mixture for 8-10 minutes, until the cherries are softened and the sauce thickens slightly.
Mix in the balsamic vinegar and season with salt and black pepper to taste. Cook for an additional 1 minute, stirring well to incorporate all flavors.
For a smoother sauce, use an immersion blender to gently blend the mixture until it reaches your desired consistency. Alternatively, leave it chunky for a more rustic presentation.
Taste the sauce and adjust the sweetness or tanginess as needed by adding a bit more redcurrant jelly or a touch of balsamic vinegar.
Serve warm, spooned over roasted duck or ham. Garnish with a sprig of fresh thyme, if desired.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 57.6 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
