How to Make a Port Wine & Sun Dried Cherry Brown Sauce
Brown sauce made with demi-glace, port wine, and sundried cherries is a luxurious and deeply flavorful accompaniment that elevates various dishes. This sauce combines the rich, umami depth of demi-glace, the sweet and slightly tangy notes of sundried cherries, and port wine’s complex, sweet richness.
Demi-glace is a classic French sauce that serves as the foundation. Made from a reduction of brown stock and espagnole sauce, it is known for its intense, concentrated flavor and velvety texture. It’s an essential ingredient in French cuisine, providing a robust base for sauces.
Port wine, a fortified wine from Portugal, brings a unique sweetness and depth to the sauce. Its notes of dried fruit, caramel, and spice, when combined with the savory qualities of the demi-glace, create a complex and intriguing flavor profile. When reduced, port wine becomes syrupy, enhancing the sauce’s consistency and adding a layer of depth and complexity.
Sundried cherries contribute a burst of tangy sweetness that cuts through the richness of the demi-glace and port wine. Their concentrated flavor, developed through drying, infuses the sauce with fruity undertones that balance its savory elements.
This brown sauce pairs beautifully with roasted meats, particularly beef, pork, and duck. Its rich, multifaceted profile enhances the meat’s natural flavors, creating a sophisticated dining experience. Whether drizzled over a perfectly cooked steak or served alongside a tender pork roast, this sauce adds a touch of elegance and complexity to any dish.
Port Wine
Port is a fortified wine from Portugal and is made by adding a grape spirit or brandy to the wine while it is still in production before the wine has finished fermenting.
There are several different categories of Port but the most common 4 styles are:
- Ruby Red Port – this is a deeply colored Port and included the most expensive, Vintage Port, plus Late Bottle Vintage, Crusted and Ruby Port
- Tawny Port – an extremely sweet barrel aged port with caramel flavors
- White Port – made with white grapes
- Rose Port – made with rose wine as the name suggests.
- I would suggest you stay away from the more expensive Vintage ports for making this or any sauce and opt for a nice Ruby Port or Tawny Port. I don’t know that much about White or Rose Port so I have no idea how they would work in this sauce.
Sundried Cherries
Sun-dried cherries are a delightful and versatile ingredient known for their concentrated sweet-tart flavor and chewy texture. These cherries undergo a drying process that removes most moisture, intensifying their natural sweetness and preserving their distinct taste. Unlike fresh cherries, which have a short season, sun-dried cherries are available year-round, making them a convenient option for adding a burst of flavor to various dishes.
The drying process can be done naturally in the sun or using dehydrators, which ensures that the cherries retain their nutritional value, including vitamins A and C, antioxidants, and dietary fiber. Sun-dried cherries’ rich, concentrated taste pairs well with sweet and savory dishes. They add a delightful chewiness to cookies, muffins, and breads in baking. Their tangy sweetness also complements salads, particularly with nuts and cheeses.
Sun-dried cherries can enhance sauces, marinades, and stuffing in savory applications, offering a fruity counterpoint to rich, savory flavors. They are particularly excellent in meat dishes, such as poultry, pork, and game, where their acidity helps balance the meat’s richness.
Whether used in cooking or enjoyed as a snack, sun-dried cherries provide a unique and delicious way to elevate a variety of culinary creations.
Brown Sauce Made With Port Wine and Sundried Cherries
Ingredients
- 1 ounce butter
- 1 shallot about 2 tablespoons, finely chopped
- ¼ teaspoon fresh thyme finely minced
- ¼ cup Port wine
- ½ cup sun dried cherries
- 1 cup demi glace
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons half & half cream if you want to make it really rich
Instructions
- Heat up a sauce pot over medium heat and add the butter. When the butter melts, add the shallots and saute until translucent. Add the thyme and cook for 30 seconds more.
- Add the port wine and then the sun dried cherries. Reduce the port until there is barely any wine left in the saucepan, an essence.
- Add the demi glace, stir, then add some freshly ground pepper. Be sure to keep stirring while you are preparing this sauce so it doesn't burn. That's a big no-no.
- Let this reduce until the sauce is thick enough to coat a spoon.
- Add some half & half or cream to give it even more richness (and some extra calories) and the sauce is ready to go.
Notes
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