This sexy 3-step Cherry Reduction Sauce is prepared with dark cherries that are cooked down with shallots, sweet wine, and balsamic vinegar. The savory reduction sauce goes perfectly with my seared Lamb Loin Chops recipe. But, why stop there? It's also luscious on pork and chicken!
I realize not everyone loves lamb as much as I do. Luckily, this Cherry Reductions Sauce is also amazing on pork, chicken, and turkey. Although I haven't tried it yet, I would venture to say it would complement beef as well.
Some of you might be thinking: "but, Hilda, I'm a vegetarian..." Don't worry, I have your back too! Why not mix this the cherry sauce in with your pasta, along with some goat or feta cheese? Or, swirl it into your cheesy risotto, with some chunks of blue cheese?
If all else fails, leave out the shallots and serve it warm over your favorite ice cream! Life is short, so be bold, my friend!
🍒 How to Make A Perfect Cherry Sauce
Step 1: Heat oil in a small pot, and sauté the shallots until caramelized.
Step 2: Add cherries, vinegar, and wine. Simmer the savory cherry sauce for twenty minutes so that it can reduce and thicken.
Step 3: Season the sauce with salt, black pepper, and chipotle pepper (if using). Finally, swirl in the butter.
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Serve this yummy sauce with lamb, pork, chicken, and more!
If you're looking for other tasty cherry recipes, check out this yummy cherry compote recipe from Emily at resplendentkitchen.com!
👩🏼🍳 Pro Tips
- If you use fresh cherries, be sure to use a cherry pitter (paid link). I love mine!
- For the wine, I like to use Stella Rosa Black. Feel free to use your favorite sweet wine.
- Although I'm listing the chipotle pepper as an optional ingredient, I'm hoping you choose to add it. The chipotle pepper adds a layer of smokey/spicy flavor that's perfect in this sauce.
- You may also want to add a clove of crushed garlic, but whatever you do, don't forget a pinch of salt and pepper!
If you enjoy making your own homemade sauces, you may want to check out these other delicious sauces: Yogurt Shawarma Sauce, Pasta Cream Cheese Sauce, Homemade Enchilada Sauce, and Easy Instant Pot Spaghetti Sauce.
🫐 Related Recipes
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📖 Recipe
Cherry Sauce Reduction
Ingredients
- 1 teaspoon olive oil
- ¼ cup shallots sliced
- 1¼ cup frozen pitted cherries
- 1 tablespoon balsamic vinegar
- ⅓ cup sweet red wine
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon chipotle pepper (optional)
- 1 tablespoon butter
Instructions
- Heat oil in a small pot, and sauté the shallots until caramelized.
- Add cherries, vinegar, and wine. Simmer the savory cherry sauce for twenty minutes so that it can reduce and thicken.
- Season the sauce with salt, black pepper, and chipotle pepper (if using). Finally, swirl in the butter.
- Serve this yummy sauce with lamb, pork, chicken, and more!
Notes
- If you use fresh cherries, be sure to use a cherry pitter (paid link). I love mine!
- For the wine, I like to use Stella Rosa Black. Feel free to use your favorite sweet wine.
- Although I'm listing the chipotle pepper as an optional ingredient, I'm hoping you choose to add it. The chipotle pepper adds a layer of smokey/spicy flavor that's perfect in this sauce.
- You may also want to add a clove of crushed garlic, but whatever you do, don't forget a pinch of salt and pepper!
Anonymous says
Thank you for sharingi this recipe!. Its very good
Hilda Sterner says
Thank you!
Gloria says
Hilda, how would I process (can) this sauce for storage? Thanks in advance for your reply. Gloria
Hilda Sterner says
Hi Gloria, I've never made enough of this recipe to can, but if was going to can it, I would follow the same instructions as this recipe: https://hildaskitchenblog.com/recipe/making-and-canning-applesauce/
En-May Mangels says
Delicious! We used it on a pork rib roast tonight which created a gentle crust on our roast. I up’s the chipotle to our liking. Also served a compote of extra sauce to slather on each cut. I can’t wait to put it on vanilla bean ice cream! Thank you so much. It really elevates a basic roast.
Hilda Sterner says
Thank you, so glad you enjoyed it!
Bruce Hampton says
Hilda, years ago I had the most amazing cherry glazed thick pork chop. The meat was more than just glazed with cherry sauce, it seemed to me to have been marinaded in a cherry sauce.
They were red, smoky and incredible!
Would you change anything about your cherry sauce to also be used as a marinade?
Thanks,
Bruce
HildaSterner says
Hi Bruce,
Great question! Although I haven't personally used this sauce as a marinade, it might be worth a shot! What I would do differently is increase the amount of olive oil to 1/4 cup, omit the butter, reduce cherries to 1/2 or 3/4 cups, increase the salt and pepper to 1/2 tsp or more, and up the chipotle pepper to 1/2 tsp or more. I'd also throw in a couple of garlic cloves and toss everything in a blender and pulse a few times until no longer chunky. Good luck and let me know how if you try it and how it goes. Maybe I'll use it as a future marinade recipe.?
Kelly says
Mmmmm this sounds amazing! Will try it after I see your lamb chop recipe! Hubs likes lamb chops so will see how you make them! I would be happy to ty the sauce on any meat...
HildaSterner says
Let me tell you, we had some for dinner tonight with the lamb loin chops (Costco), Lord have mercy! They were amazing. I was so sad I only had one lamb chop to eat. I should have cooked all ten chops! 🙁