Port and Sour Cherry Sauce

This sauce made with dried sour cherries is one of the nicest to serve with duck and can be made ahead and gently reheated.

Serves 8

This recipe is from Delia's Christmas Easy Magazine, 2003

Port and Sour Cherry Sauce
 14 fl oz (400 ml) port
 4 oz (110 g) dried cherries
 2 oz (50 g) golden granulated sugar
 2 tablespoons good-quality red wine vinegar


To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar. Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time.

What will happen is that the wine vinegar will slowly reduce so there are only about 4 tablespoons of liquid left.

Serve the sauce warm with the confit of duck.

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