Cherry-Port Sauce Recipe

• 2 tablespoon butter, divided
• 2 tablespoons finely chopped shallots (about 1 small)
• 1 cup ruby port
• 1/4 cup balsamic vinegar
• 1 cup frozen pitted cherries, thawed and halved
• 1 tablespoon dark brown sugar
• Kosher salt and freshly ground black pepper

1. Melt 1 tablespoon butter in a small saucepan over medium heat. When foaming subsides, add shallots and cook, stirring, until softened, about 4 minutes.
2. Stir in port, vinegar, cherries, and dark brown sugar. Bring to a boil, then reduce heat to a simmer and cook until sauce has reduced by half, about 30 minutes.
3. Stir in remaining tablespoons of butter; season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating when ready to use.

butter, shallots, ruby port, balsamic vinegar, cherries, brown sugar, kosher salt

Taken from www.seriouseats.com/recipes/2012/11/cherry-port-sauce-recipe.html (may not work)