Cherry Red Wine Sauce Recipes

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CHERRY RED WINE SAUCE



Cherry Red Wine Sauce image

This is a simple and richly complex-tasting sauce that makes the perfect compliment to a dark chocolate cake or a topper for vanilla ice cream. Mmmm!

Provided by Cynna

Categories     Sauces

Time 35m

Yield 12 serving(s)

Number Of Ingredients 3

2/3 cup sugar
1/2 cup red wine
1 lb pitted unsweetened frozen cherries

Steps:

  • Combine ingredients in saucepan and bring to a boil.
  • Reduce heat and allow mixture to simmer until mixture reduces to 2 cups. (About 30 minutes).
  • Chill.

Nutrition Facts : Calories 85, Fat 0.1, Sodium 0.8, Carbohydrate 19.8, Fiber 0.8, Sugar 18.8, Protein 0.4

TART CHERRY AND RED WINE SUNDAE



Tart Cherry and Red Wine Sundae image

"This is a sophisticated sundae. The tart cherries and red wine vinegar balance out the ice cream, so it's not too sweet," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 8 servings

Number Of Ingredients 7

4 cups frozen cherries
1 cinnamon stick
1 cup sugar
2 tablespoons cornstarch
2 cups dry red wine
2 teaspoons red wine vinegar
Vanilla bean ice cream, for serving

Steps:

  • Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes.
  • Remove from the heat, remove the cinnamon stick and stir in the vinegar.
  • Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce.

PORK WITH CHERRY SAUCE



Pork with Cherry Sauce image

The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

1/4 cup all-purpose flour
1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
Coarse salt and pepper
3 tablespoons olive oil, divided
2 large shallots, thinly sliced (about 1 cup)
1/4 cup dry red wine
1/4 cup chicken broth
2 cups frozen cherries, thawed (12 ounces)
2 teaspoons finely grated peeled fresh ginger
Cooked polenta, for serving

Steps:

  • Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
  • Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g

CHICKEN WITH CHERRY WINE SAUCE



Chicken with Cherry Wine Sauce image

My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. -Ben Diaz, Azusa, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
7 tablespoons butter, divided
2/3 cup dry red wine
1 tablespoon sugar
1/2 cup fresh or frozen pitted dark sweet cherries, thawed

Steps:

  • Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes., Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.

Nutrition Facts : Calories 480 calories, Fat 25g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 418mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 46g protein.

TENDERLOIN STEAKS WITH CHERRY SAUCE



Tenderloin Steaks with Cherry Sauce image

This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup dried tart cherries
3/4 cup port wine
2 teaspoons butter
3/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon coarsely ground pepper
4 beef tenderloin steaks (4 ounces each)
1 green onion, chopped

Steps:

  • Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.

Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

CHERRIES SIMMERED IN RED WINE



Cherries Simmered in Red Wine image

Yield Makes 6 servings

Number Of Ingredients 6

4 cups dry red wine
1 1/2 cups sugar
2 pounds red or golden cherries, stemmed, pitted
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1/8 teaspoon ground nutmeg

Steps:

  • Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.
  • Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.

SWEET CHERRY JAM WITH SPICES AND RED WINE



Sweet Cherry Jam with Spices and Red Wine image

Regular cherry jam I find quite boring, but I also don't like my jam too spicy. The spice bag method works great, because it only adds a hint of spice to the jam.

Provided by FrauHolle

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT8h35m

Yield 48

Number Of Ingredients 7

2 ¾ pounds sweet cherries
5 cups white sugar
¼ cup fresh lemon juice
1 cinnamon stick, broken in half
4 whole cloves
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin)
½ cup dry red wine

Steps:

  • Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Pit and finely chop cherries; measure out 3 1/2 cups. Combine cherries, sugar, and lemon juice in a bowl. Place cinnamon and cloves in a small piece of cheesecloth and tie together to make a spice bag. Add to the pot with the cherries, and marinate in the refrigerator for 8 hours.
  • Add the cherries with all the liquid, spice bag, and the pectin in a large heavy saucepan. Slowly bring it to a boil. Stir in red wine. Slowly return mixture to a full rolling boil over high heat. Boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove pot from the heat. Remove and discard the spice bag. Ladle cherry jam immediately into prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 102.2 calories, Carbohydrate 25.4 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 24.6 g

RED WINE REDUCTION DESSERT SAUCE



Red Wine Reduction Dessert Sauce image

I got these recipe ingredients from Chef Bruce at the Red Rooster Cafe in New Braunfels, TX. I serve this sauce with fresh blackberries from my dad's garden. Layer in a wine glass, sweetened whipped cream, berries, sauce, then more whipped cream. Top with a berry and sprinkle with a little powdered sugar. So good! They also use this sauce on their Monte Cristo Sandwich.

Provided by Deborah Hoermann Watt

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 35m

Yield 10

Number Of Ingredients 4

½ (750 milliliter) bottle pinot noir wine
½ cup white sugar, or more to taste
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

  • Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

Nutrition Facts : Calories 72 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Sodium 1.5 mg, Sugar 10.3 g

SAVORY CHERRY SAUCE



Savory Cherry Sauce image

This is an easy sauce that goes well with chicken, turkey, fish, and pork. It is not a strongly flavored sauce, so it doesn't overpower the meat at all, but it does add nice color and an herb flavor with some sweetness from the cherries. I suggest using thyme sprigs, so they can easily be removed when the sauce is done. I have used agave syrup, and that works too. Frozen cherries work well with this if they are unsweetened. The finished sauce also freezes well. (Use sweet cherries, not pie cherries. I like it made with Bing cherries.)

Provided by Cook In Northwest

Categories     Sauces

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 10

1 cup fresh cherries, pitted
3 tablespoons water
1 tablespoon water (additional)
1/4 cup dry red wine
3 tablespoons honey or 3 tablespoons maple syrup
2 tablespoons red wine vinegar
1 teaspoon fresh thyme leave
1/2 teaspoon dry mustard
1 pinch salt
2 teaspoons cornstarch

Steps:

  • Combine cherries, 3 tablespoons water and all remaining ingredients except cornstarch and 1 tablespoons water. Cover and simmer gently 10 minute Combine reserved water and cornstarch. Stir into cherry mix. Cook and stir until thickened (1 min.).

Nutrition Facts : Calories 296.3, Fat 0.6, SaturatedFat 0.1, Sodium 131.8, Carbohydrate 66.8, Fiber 2.9, Sugar 57.5, Protein 1.8

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