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Port Wine Sauce with Sun-Dried Cherries


  • 1 oz butter
  • 2 tbs shallots minced
  • 1 tsp black peppercorn cracked
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 3/4 cup port wine
  • 1/4 cup red wine
  • 1.5 oz  Poultry Demi-Glace Gold Or Veggie
  • 1/2 cup water hot
  • 1/2 cup sun-dried cherries
  • 1/4 cup heavy cream


  1. Sauté shallots, peppercorn, thyme, and bay leaf in butter for 1–2 minutes or until shallots are translucent.
  2. Add port and red wine and reduce by half. Add demi-glace and whisk until dissolved.
  3. Add enough water to reach desired sauce thickness. Strain the sauce and return to the pan.
  4. Add sun-dried cherries and cream (and stir in additional butter, if desired) and return to a simmer while whisking. Serve with roasted turkey, chicken, or other poultry.