This savory cherry sauce is bold, tangy, and bursting with sweet cherry flavor. It's quick and easy to prepare, but takes steak, pork, and poultry to a whole new level of yum!
One of my favorite treats is this sweet cherry sauce spooned over a bowl of vanilla ice cream, a plate of buttermilk pancakes, or a thick slice of New York Cheesecake.
But, cherry sauce isn't just for cheesecake and this savory version for meat is the BOMB. This sauce adds bright fruit flavor to rich, savory meats and even though it's simple to prepare, it instantly makes dinner feel fancy.
Roast pork tenderloin with red wine cherry sauce is one of our favorite meals around here. And I might like this recipe for steak with cherry sauce even more.
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Ingredients needed to prepare this recipe
- Butter gives this sauce a rich and creamy texture and enhances the flavor
- A chopped shallot adds the right amount of sharp and subtle sweet flavor with hints of garlic
- Cumin, coriander, and crushed red pepper flakes add smoky, earthy, spicy flavor that's the perfect balance to the sweetness of the cherries
- Dry or semi-dry white wine such as Sauvignon blanc, Viognier, or Pinot grigio
- Beef or vegetable broth: I usually use Better Than Bouillon mixed with water
- Stone ground mustard and honey add flavor and enhance the sweetness of the cherries
- Sweet cherries are the star of this show! This sauce works equally well with fresh or frozen cherries.
- The flavor of fresh rosemary pairs beautifully with cherries!
Step-by-step photos and instructions
Add 2 tablespoons of butter to a skillet, saucepan, or braiser. Set the pan over medium heat and add the diced shallot. Cook, stirring frequently, until the shallot is soft and beginning to look translucent. Add the cumin, coriander, crushed red pepper flakes, and ½ teaspoon each salt and pepper. Cook, stirring, for another minute to toast the spices.
Pour in the wine, turn the heat to high, and bring to a boil. Cook until the wine has reduced by about half (about half the water content of the wine has evaporated).
Add the broth, mustard, and honey to the pan, stirring to blend.
Then, stir in the cherries and rosemary.
Bring to a boil, then lower the heat to maintain a moderate simmer and cook, stirring frequently, until the liquid in the sauce has thickened to the consistency of syrup. This will take about 20 minutes.
Remove the pan from the heat and stir in the remaining tablespoon of butter. Taste and add more salt and pepper if desired.
How to serve savory cherry sauce
My favorite way to serve this savory cherry sauce is spooned over a perfectly cooked steak with roasted corn and crispy fried potatoes.
And, if you really want to add something special to a meal that's already over-the-top delicious, serve it all up with a batch of blueberry corn muffins.
As good as this cherry sauce is on steak, it's perfect for any kind of grilled or roasted meat or poultry. Serve it with roast chicken, pork carnitas, grilled lemon rosemary chicken, or over shredded pork tacos instead of pico de gallo.
How to store cherry sauce
Cherry sauce can be stored in a covered container in the refrigerator for up to 3 days. Reheat it slowly in the microwave or over low heat on the stovetop before serving.
It can also be frozen for up to 3 months. If freezing, be sure to store it in an airtight container to retain its fresh flavor and prevent freezer burn. Defrost overnight in the refrigerator and then reheat gently before serving.
If you give this recipe a try, let me know! Scroll down to leave a comment and rate it!
📖 Recipe
Cherry Sauce
This savory cherry sauce adds balance, brightness, and so much flavor to meat and poultry, and looks fancy even thought it's super simple to prepare.
Ingredients
- 3 tablespoons butter, divided
- 1 medium shallot - about ⅓ cup diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 ½ cups dry or semi-dry white wine
- ½ cup broth, beef or vegetable
- 2 tablespoons stone ground mustard
- 2 tablespoons honey
- 2 cups (10 ounces) pitted sweet cherries, fresh or frozen
- 2 sprigs fresh rosemary
Instructions
- Add 2 tablespoons of butter to a skillet, saucepan, or braiser. Set the pan over medium heat and add the diced shallot. Cook, stirring frequently, until the shallot is soft and beginning to look translucent.
- Add the cumin, coriander, crushed red pepper flakes, and ½ teaspoon each salt and pepper. Cook, stirring, for another minute to toast the spices.
- Pour in the wine, turn the heat to high, and bring to a boil. Cook until the wine has reduced by about half (about half the water content of the wine has evaporated).
- Add the broth, mustard, and honey to the pan, stirring to blend. Then, stir in the cherries and rosemary.
- Bring to a boil, then lower the heat to maintain a moderate simmer and cook, stirring frequently, until the liquid in the sauce has thickened to the consistency of syrup. This will take about 20 minutes.
- Remove the pan from the heat and stir in the remaining tablespoon of butter. Taste and add more salt and pepper if desired. At this point, the cherry sauce can be stored in a covered container in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
⅓ cupAmount Per Serving: Calories: 239Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 507mgCarbohydrates: 25gFiber: 2gSugar: 20gProtein: 2g
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