nutritional information

Per 1/2 cup serving:

  • Calories: 226
  • Protein: 3 g
  • Total Fat: 1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 46 g
  • Cholesterol: 0 mg
  • Sodium: 33 mg
  • Fiber: 3 g
  • Sugar: 32 g
Vegan Gluten-Free

Balsamic Port Sauce with Dried Cherries and Rosemary

Balsamic Port Sauce with Dried Cherries and Rosemary

Makes 2 cups

30 minutes or fewer

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

January 1970

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