Port Wine Sauce Recipes

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PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)



Port Wine Sauce (for Filet Mignon or Prime Rib) image

Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine.

Provided by stevemur

Categories     Main Dish

Time 1h

Yield 8

Number Of Ingredients 10

2 1/2 tablespoons unsalted butter
1 large shallot finely chopped
1 bottle tawny port (750 ml or 3 1/4 cups)
3 sprigs fresh thyme
2 1/2 cups chicken broth
1 oz. dried porcini mushrooms
2 tablespoons all-purpose flour
1 teaspoon balsamic vinegar
sea salt to taste
pepper freshly ground, to taste

Steps:

  • First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak.

Nutrition Facts : Calories 219 calories, Fat 4.01254857351144 g, Carbohydrate 16.5146861931416 g, Cholesterol 9.540625 mg, Fiber 1.65538744188489 g, Protein 4.35358597350595 g, SaturatedFat 2.39638631787888 g, ServingSize 1 1 Serving (487g), Sodium 634.507291837236 mg, Sugar 14.8592987512567 g, TransFat 0.281196417622924 g

PORT WINE SAUCE



Port Wine Sauce image

Provided by Cuisine at Home

Categories     Sauces & Stuff

Yield 1 cup

Number Of Ingredients 17

SAUTÉ:
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 Tbsp. tomato paste
1 Tbsp. unsalted butter
DEGLAZE:
1/4 cup tawny port
1/4 cup dry red wine
2 dried bay leaves
3 cups low-sodium beef broth
WHISK:
2 Tbsp. cold water
2 tsp. cornstarch
1 Tbsp. red currant jelly
1 Tbsp. truffle butter or unsalted butter
Salt and black pepper to taste

Steps:

  • Sauté onion, carrot, celery, and tomato paste in 1 Tbsp. butter in a saucepan over medium heat until soft, 5 minutes.
  • Deglaze pan with port and wine, scraping up browned bits. Add bay leaves and simmer liquid 5 minutes. Add broth and simmer 8-10 minutes more; strain and wipe pan clean. Return sauce to pan; bring to a boil over high heat.
  • Whisk together water and cornstarch until dissolved, then add to boiling sauce, whisking constantly, until thickened. Whisk in jelly and truffle butter; season with salt and pepper. Serve sauce with Beef Wellingtons.
  • Make-Ahead Directions: After straining the sauce, you can cover and chill it. Bring the sauce to a boil before adding the remaining ingredients.

Nutrition Facts : ServingSize 1 cup, Calories 34, Fat 2g, Carbohydrate 2g, Fiber 0g, Protein 1g, SaturatedFat 1g, Sodium 17mg, Cholesterol 4mg

PORT WINE SAUCE



Port Wine Sauce image

Make and share this Port Wine Sauce recipe from Food.com.

Provided by Jen T

Categories     Sauces

Time 10m

Yield 1 cup, 2-4 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1 onion (diced)
2 garlic cloves (minced)
1/2 cup cream
1/2 cup port wine
1 tablespoon parsley (finely chopped) (optional)

Steps:

  • In a small pan or saucepan heat butter over medium heat and saute the onion and garlic until tender.
  • Stir in the cream and Port and heat gently.
  • Pour over cooked chicken.
  • Sprinkle with finely chopped parsley if desired.

Nutrition Facts : Calories 347.4, Fat 24.3, SaturatedFat 15.2, Cholesterol 81.6, Sodium 68.7, Carbohydrate 16.4, Fiber 0.8, Sugar 7, Protein 2.2

PORT WINE SAUCE RECIPE



Port Wine Sauce Recipe image

How to make a restaurant quality Port Wine Sauce

Provided by G. Stephen Jones

Categories     Sauces

Time 20m

Number Of Ingredients 9

1 oz. butter (1/4 stick)
¼ cup shallots (finely chopped )
¾ cup Port wine
¼ cup red wine
1 cup Demi Glace
salt and pepper (to taste)
1 bay leaf
1 sprig fresh thyme (¼ tsp. dried)
¼ cup heavy cream (optional)

Steps:

  • Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes).
  • Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately 5 - 6 minutes)
  • Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened).
  • Strain the sauce, add the heavy cream (if desired), and return to a simmer for a few minutes and serve.
  • The optional heavy cream gives the sauce a richer color and additional flavor.

ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE



Roasted New York Strip Steak with Port Wine Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 12

1 whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved
Kosher salt
Freshly ground black pepper
Olive oil
1 tablespoon minced shallot
1 cup port wine
1 cup beef stock, veal stock, or chicken stock
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
2 tablespoons grainy Meaux mustard or smooth Dijon mustard
Salt
Freshly ground white pepper

Steps:

  • Preheat the oven to 400 degrees F and place a rack in the middle.
  • Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
  • Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
  • For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
  • Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE



Pan-Seared Foie Gras with Figs and Port Wine Sauce image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 18

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices white bread, cut in rounds
1 tablespoon extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 tablespoons balsamic vinegar
1 pat butter
Pinch sugar
1/2 teaspoon orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced

Steps:

  • Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
  • Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
  • Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

PORT WINE MUSHROOM SAUCE



Port Wine Mushroom Sauce image

Drizzle this sauce over simple roast chicken, game, beef or vegetarian roasts and you have a gourmet meal. You can use one kind of mushroom or a blend of different varities. I like Shiitake mushrooms in this recipe. Remember the better quality wine and broth you use, the better the finished sauce.

Provided by Geema

Categories     Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 1/2 cups mushrooms, sliced
1 tablespoon flour
1/3 cup port wine
1/4 cup shallot, minced
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard

Steps:

  • In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
  • In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
  • Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
  • Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
  • Serve warm.

Nutrition Facts : Calories 88.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 299.3, Carbohydrate 8.3, Fiber 0.4, Sugar 3.1, Protein 2.1

PORT WINE REDUCTION



Port Wine Reduction image

This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 4

1/2 cup chopped onions
1/2 cup chopped carrots
2 bay leaves
3 cups port wine

Steps:

  • Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE



Blue Cheese Crusted Filet Mignon with Port Wine Sauce image

Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.

Provided by HEBEGEBE

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
½ cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
¾ cup low-sodium beef broth
½ cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
¾ cup crumbled blue cheese
¼ cup panko bread crumbs

Steps:

  • Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
  • Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
  • Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
  • Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g

HERB-COATED LAMB WITH PORT-RED WINE SAUCE



Herb-Coated Lamb with Port-Red Wine Sauce image

Categories     Herb     Lamb     Mustard     Roast     Valentine's Day     Port     Red Wine     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

For lamb
2 ounces crustless brioche or egg bread, cut into 1-inch pieces (about 2 cups packed)
1 cup (packed) coarsely chopped fresh parsley
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 1 1/4-pound racks of lamb, fat trimmed
2 tablespoons vegetable oil
6 tablespoons Dijon mustard
For sauce
1 1/2 cups dry red wine
3/4 cup tawny Port
9 tablespoons butter, cut into pieces
Mashed Yams and Apples
Fried Onion Rings

Steps:

  • Make lamb:
  • Preheat oven to 350°F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)
  • Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.
  • Meanwhile, make sauce:
  • Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
  • Spoon yams and apples into center of 4 plates. Cut lamb between bones into chops. Stand 3 to 4 chops (bones facing up)in yams. Arrange onion rings atop bones. Spoon sauce around yam; serve.

CALF'S LIVER WITH PORT WINE SAUCE



Calf's Liver with Port Wine Sauce image

Provided by Christine Swanson

Categories     Beef     Sauté     Quick & Easy     Bacon     Port     Fall     Bon Appétit

Yield Serves 2

Number Of Ingredients 10

4 bacon slices
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground dried thyme
12 ounces sliced calf's liver
1 small onion, chopped
1/4 cup canned beef broth
1/4 cup Port wine
2 tablespoons red wine vinegar

Steps:

  • Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon.
  • Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and sauté until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve.

ROASTED GOOSE WITH PORT WINE CHERRY SAUCE



Roasted Goose with Port Wine Cherry Sauce image

Juicy and crispy, this goose is roasted to perfection and drizzled with a warm, rich, fruity sauce. Perfect for a special occasion!

Provided by Krystal

Categories     Meat and Poultry Recipes     Game Meats     Goose

Time 3h30m

Yield 6

Number Of Ingredients 13

1 (10 pound) whole goose
sea salt to taste
½ orange
½ lemon
½ Granny Smith apple
2 tablespoons goose fat
1 cup cherries, pitted and halved
1 cup port wine
1 ½ teaspoons grated fresh ginger root
¼ cup thinly sliced green onion
1 tablespoon white sugar
1 ½ teaspoons soy sauce
½ cup chicken stock

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water.
  • Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.
  • Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.

Nutrition Facts : Calories 887.3 calories, Carbohydrate 10.1 g, Cholesterol 237.3 mg, Fat 60.7 g, Fiber 1.3 g, Protein 65.1 g, SaturatedFat 18.8 g, Sodium 367.4 mg, Sugar 7.2 g

BRINED PORK ROAST WITH PORT WINE SAUCE



Brined Pork Roast with Port Wine Sauce image

For extra-special occasions, I enhance my basic Herb-Rubbed Pork Loin (recipe at right) by first brining the roast, which results in extremely tender meat. Then I top slices with a robust wine sauce.-Robin Schloesser, Chester, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12 servings (2 cups sauce).

Number Of Ingredients 31

8 cups water
1/2 cup kosher salt
1/2 cup packed brown sugar
6 fresh thyme sprigs
3 fresh rosemary sprigs
3 fresh sage sprigs
3 bay leaves
1 tablespoon fennel seed
1 tablespoon coriander seeds
1 tablespoon whole peppercorns
PORK:
1 boneless whole pork loin roast (4 pounds)
1 tablespoon olive oil
2 teaspoons each minced fresh marjoram, rosemary, sage and thyme
1/2 teaspoon pepper
1 cup water
SAUCE:
1/4 cup butter, cubed
3 shallots, thinly sliced
1-1/2 cups port wine
1 bay leaf
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons white wine vinegar
4 teaspoons sugar
1/4 cup heavy whipping cream
1-1/2 teaspoons minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon browning sauce, optional
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; cool brine to room temperature., Place a 2-gallon resealable plastic bag inside a second resealable bag; add roast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a large bowl. Refrigerate for 18-24 hours, turning occasionally., Drain and discard brine; pat roast dry. In a small bowl, combine the oil, herbs and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan. Bake at 350° for 1 hour 20 minutes or until a thermometer reads 145°., For sauce, melt butter in a large saucepan. Add shallots; cook and stir until tender. Stir in wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, vinegar and sugar. Cook, uncovered, for 20-25 minutes or until slightly thickened., Stir in the cream, thyme, salt, pepper and browning sauce if desired. Discard bay leaf. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Transfer roast to a serving platter. Let stand for 10 minutes before slicing. Serve with sauce.

Nutrition Facts : Calories 315 calories, Fat 14g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 237mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.

PORT WINE CRANBERRY SAUCE



Port Wine Cranberry Sauce image

This crimson sauce has just the right amount of tartness to complement poultry, pork and game. -Ellie Martin Cliffe, Deputy Editor/Digital, Taste of Home

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 5

1 package (12 ounces) fresh or frozen cranberries
1-1/4 cups sugar
1/4 cup port wine or grape juice
2 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 0 protein.

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In a small saucepan over medium-high heat, bring the wine to a boil with the bay leaf and peppercorns and reduce by three quarters. It should have a syrupy consistency. Strain. Mix in …
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SHALLOT PORT WINE SAUCE RECIPE | EAT SMARTER USA
Preparation steps. 1. Rinse rosemary, pluck needles from stem and chop finely. Peel shallots and finely dice. Melt butter in a saucepan and sauté shallots until translucent. Add tomato paste …
From eatsmarter.com


PORT WINE REDUCTION SAUCE | A CORK, FORK, & PASSPORT
2020-02-17 Salt and Pepper to taste. Pour the olive oil in a large, heavy-bottomed stock pot and place on the stove top on medium high heat. Add the onions, shallots, and carrot and sauté for …
From acorkforkandpassport.com


PORT WINE SAUCE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Combine all ingredients in a small saucepan. Cook, uncovered, over medium heat until thoroughly heated. Serve hot. Advertisement.
From myrecipes.com


PORT WINE DEMI-GLACE SAUCE RECIPE - THE SPRUCE EATS
2022-05-24 In a heavy-bottomed saucepan, heat the demi-glace to a simmer, stirring frequently, for about 10 minutes. Stir in the wine and swirl in the butter. Serve right away. Recipe Tags: …
From thespruceeats.com


PORT WINE SAUCE – NICK STELLINO
Stir well and cook for 2 minutes. Add the port wine, beef stock, and tomato sauce. Increase heat to medium-high to bring to a boil. Then simmer for 40-45 minutes. Strain the sauce over a …
From nickstellino.com


ROAST BEEF WITH SHALLOT CONFIT AND PORT WINE SAUCE RECIPE
Step 1. Preheat the oven to 350°. Combine all of the ingredients in a small shallow baking dish. Cover with foil and bake for 1 hour. Uncover and bake for about 30 minutes longer, or until the ...
From foodandwine.com


PORT CARAMEL SAUCE RECIPE - VICKI WELLS | FOOD & WINE
Directions. Step 1. In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber ...
From foodandwine.com


PERFECT ORANGE SAUCE WITH PORT WINE - BOSSKITCHEN
Instructions. Melt the butter in a pan, dust with the flour, stir and let brown lightly. Deglaze with port wine, pour in the stock and the juice from 2 oranges.
From bosskitchen.com


CHERRY PORT SAUCE - THE WINE LOVER'S KITCHEN
2016-06-13 Instructions. Sautee shallots in 2 Tbsps butter approx 3 minutes. Add cherries, broth and honey and cook over medium/high heat till cherries are soft and volume has reduced by …
From thewineloverskitchen.com


PORT WINE HAM GLAZE (CUMBERLAND SAUCE) RECIPE | SOUTHERN LIVING
Cumberland Sauces are always port wine-based and contain red currant jelly. Many, including ours, have orange rind on the ingredient list for a bit of citrusy brightness. This is a wonderful …
From southernliving.com


BEEF TENDERLOIN ROAST WITH PORT WINE SAUCE - THINKBEEF
2021-10-21 Preheat oven to 450ºF (230ºC). Season roast with salt and pepper. Place on rack in a shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in …
From thinkbeef.ca


AN ELEGANT, EASY PORT-CHERRY SAUCE RECIPE | COOKING LIGHT
Melt 1 Tbsp. unsalted butter in a small saucepan over medium-low. Add minced shallot; cook until softened, about 2 minutes. Stir in ruby port, halved frozen pitted cherries, balsamic vinegar, …
From cookinglight.com


PORT-WINE MUSHROOM SAUCE RECIPE | MYRECIPES
Directions. Combine mushrooms and flour in a bowl; toss well. Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to …
From myrecipes.com


CRISPY DUCK WITH PORT WINE SAUCE RECIPE | D'ARTAGNAN
In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. Whisk in the demi-glace. Season with …
From dartagnan.com


CHICKEN WITH PORT WINE SAUCE(R T) RECIPE - RECIPELAND.COM
Dredge chicken breasts in flour, shake off excess and set aside. Heat olive oil in large, heavy, non-stick skillet until rippling; add butter and heat just until foam subsides. Add chicken …
From recipeland.com


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