Balsamic Port Sauce with Dried Cherries and Rosemary Recipe | Vegetarian Times Skip to main content

Balsamic Port Sauce with Dried Cherries and Rosemary

Keep some of this sweet-and-sour sauce in a microwavable bottle in the fridge so you can warm it and drizzle over vegetarian sausages, baked sweet potatoes, quinoa, or couscous.



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1 cup dried pitted sweet cherries
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1 tsp. olive oil
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3 shallots, minced (½ cup)
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1 ½ tsp. minced fresh rosemary
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¼ tsp. ground allspice
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1 cup ruby port
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½ cup orange juice
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½ cup low-sodium vegetable broth
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⅓ cup balsamic vinegar
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2 tsp. cornstarch


1. Place cherries in saucepan with 1 cup hot water. Bring to a boil, reduce heat to low, and simmer 3 minutes. Remove from heat, and set aside.
2. Heat oil in skillet over medium heat. Add shallots, rosemary, and allspice; sauté 3 minutes. Stir in port, orange juice, broth, and vinegar. Drain cherries, and add soaking liquid to saucepan. Bring mixture to a boil, reduce heat to low, and simmer 12 minutes.
3. Dissolve cornstarch in 1 Tbs. cold water in bowl. Add to port mixture, and cook 1 minute, or until sauce thickens. Stir in cherries, and season with salt and pepper, if desired.

Nutrition Information: 

3 g
Total Fat: 
1 g
Saturated Fat: 
<1 g
46 g
0 mg
33 mg
3 g
32 g
Makes 2 cups

Comments on this Recipe

I really like this sauce - it's very sophisticated and pretty. I would love more ideas about what to serve it with though. So far I know it works well with veggie sausages. The other suggestions made in the recipe (sweet potatoes, quinoa or couscous) don't really appeal to me.