Cherry reduction sauce

This cherry sauce recipe uses just three ingredients and no starches, making it gluten free and keeping it light, fresh and fruity. You'll want to pour this delicious sauce over all your favourite desserts!

Cherries are usually reserved for eating by the pit spitting contest and eating by the hand full, however, they can be used dress up a nice piece of meat. Featured here is a grilled grass fed pork chop lightly covered in a fresh cherry reduction sauce. With cherries just coming into season this is an exciting option for dressing up a weekly dinner. Ingredients 1lb fresh pitted cherries 1 cup ruby red port 1/2 cup of sugar 2 tablespoons balsamic vinegar 1 tablespoon honey Preparation Place…

With only 4 simple ingredients, this EASY Cherry Balsamic Sauce is perfect for topping chicken, veggies and even vanilla ice cream!

This Cherry Reduction Sauce is the perfect complement to your lamb or pork dishes. It's easy to prepare but adds so much to your recipes!

A quick and easy fresh cherry dessert sauce for ice cream, cheesecake, pound cake, or just by itself.

These Skillet Pork Chops are juicy, tender and easy to make. Boneless pork chops are seared and topped with the tastiest Port wine and cranberry pan sauce.

A super-simple, delicious way to preserve those fresh summer cherries all year long. Homemade cherry reduction sauce. Perfect sauce for ice cream, pork, chicken, etc.

This Homemade Balsamic Glaze is a sweet and tangy condiment made in just 15 minutes, using two simple ingredients.

Fresh Cherry Sauce Recipe - ready in minutes and perfect with breakfast, lunch, supper and dessert!

This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon. For a pepper-crusted filet mignon recipe with a crust that wouldn’t overwhelm the meat, we mellowed the peppercorns' heat by gently simmering them in olive oil. We then used a two-step process to create a well-browned and attractive pepper crust: First, we rubbed the raw steaks with a paste of the cooked cracked peppercorns, salt, and oil; then we pressed the paste into each steak using a sheet of plastic wrap. The…