When it comes to elevating items, sometimes all you need is a simple sauce. Sometimes doing one little extra thing can also elevate that sauce to the next level. This Smoked Cherry and Port Reduction works well on almost everything, but especially lends itself to game meats as the sweet smoke helps to draw out the natural flavors in the meats.
200 g Cherries (Pitted)
200 ml Port
10 ml Balsamic Vinegar
3 Allspice Berries
1/2 Cinnamon Stick
2 T Honey
20 g Butter
Smoke the cherries at a low temperature of between 150F and 170F for about 45 minutes.
Add everything except the butter to a pot and simmer on medium heat.
Make sure to flambe to get rid of the raw alcohol taste in the wine.
When the sauce thickens and reduces by about half, remove from the heat and remove the cinnamon and allspice.
Whisk in your butter.
Serve piping hot over what ever meat you choose. This goes phenomenally well with game meats like the venison you see here supplied to us by Keystone Wildlife Services!
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