• Skip to main content
  • Skip to primary sidebar
My Therapist Cooks
menu icon
go to homepage
  • Fourth of July
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Fourth of July
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Home » Recipes » Food

Red Wine Sauce with Fresh Cherries and Black Pepper

Published: May 30, 2013 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. 2 Comments

Jump to Recipe
No ratings yet

This recipe is credited entirely to Jay.

Sometimes he goes and looks in the fridge and finds things that are alllllllmost moldy, and then makes a suggestion as to what I might cook with said things so that we don't waste food. Platter of pork

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

Usually I say "I've got dinner covered," in a very condescending way. 

I'm a CATCH, people.  

The other day, though, he suggested a cherry glaze using some fresh cherries that were alllllllmost moldy to go over some leftover pork tenderloin that we needed to eat in a hurry.  We don't like to waste food, is what  I'm saying.

It was a GREAT idea, and so I made this sauce:  A red wine reduction with cherries, black pepper, and butter.  It was really good, really simple, and you could serve it over ANYTHING.  We went with sliced pork and arugula, and it was a great dinner. 

The sauce takes about 20 minutes to reduce, so you could start the sauce, then grill or saute a piece of fish, pork, chicken....whatever!  Your meat will be done when the sauce is, and you'll have a fast easy dinner.  The cherry sauce is kind of like cranberry relish at Thanksgiving, so this would be super delish on a turkey cutlet or HECK, even some grilled turkey sausages!  

In addition to whatever meat you'll be serving this with, you need two good handfuls of cherries, 2 green onions, black pepper, red wine, butter, sugar, and stock.  Beef stock is REALLY good with the deep cherries and wine, but veg or chicken would work fine if that's all you have. Try not to freak out. 

Ingredients

First, pitting the cherries!  It's not SUPER fun like you're thinking, but it's not terrible either.  Just cut a small cut around the middle of the cherry like you're cutting open a peach, then split the two sides open.  Halved cherry

Use your finger (safer than a knife) to ease the pit out of the cherry, and you're done.  This part takes ... 5 minutes if you hurry, 10 if you're slow, like me, so anticipate it.  It's not bad, and you'll make it through, and the end result is worth it.  Stop whining that FOR ONCE I gave you some actual prep to do.  Sorry I'm not sorry.  Pitted cherry halves

Now, in a small pan over medium heat with some cooking spray, add the cherries!  Let them cook for 5 minutes until they start to sizzle a bit.  Start cherries

Then, pour in the wine and add a sprinkle of sugar - just ½ teaspoon or so to thicken the sauce slightly.  Add wine to pot

We aren't making dessert here, kids.  Add sugar to pot

Let the wine bubble and cook down for 5 minutes, then add the stock.  The sauce will be watery at this point, but WANDER OFF.  Let the stock/wine/cherries reduce for 10 more minutes or so until the sauce has thickened a bit.  There will still be a lot of liquid because as the stock evaporates the cherries cook and reduce their juices so....it's a liquid-fest.  That's a good thing!Add stock to sauce

While the sauce is reducing, thinly slice the onions.  I added them as an ingredient because the sharpness really offsets the sweet cherries in a great way, no matter what protein you're serving this with.  Thinly slice scallions

Now, if you want to make this in advance it works REALLY well, just simmer the sauce for the first 20 minutes (5 with the cherries, 5 with the wine, 10 with the stock), and turn it off.  When you want to serve, turn it back on to low to heat up.  Right before serving, add a good amount of cracked pepper and the butter.  Swirl in butter last

Swirl the butter into the sauce to melt, and that's it!  Spoon this over anything - I'm not lying when I say this is a GREAT use for 3-day old sliced pork tenderloin.  Spoon cherries over top

Sprinkle the scallions over the whole dish, and you're good to go.  Finish with green onions on top

I spooned just a bit of the sauce over the meat, then served the rest on the side so that people could add more or not, depending on their tastes. Side of extra cherry glaze This was REALLY good, and a great way to add some fruit to a savory dish - one of my favorite things to do for summer!Plate with pork

I still have some more pork so...if anyone's got any bright ideas for what to do with it in the coming days I'd be REALLY grateful.  Platter of pork

This was served over arugula with the sauce and scallions.  The arugula came from our friend Matt - thanks, Matt!  We loved it. Extra side of sauce

This is super delicious and easy, and you should probably race to a store for cherries and make it tonight.

That is all. 

Recipe

Red Wine Sauce with Cherries and Black Pepper

Lindsay Howerton-Hastings
No ratings yet
Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins

Ingredients
  

  • 2 cups fresh cherries halved and pitted
  • ½ cup red wine
  • ½ cup beef stock
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon sugar
  • 1 tablespoon butter
  • 2 scallions thinly sliced
  • meat of your choice for serving

Instructions
 

  • In a small pan over medium heat, add the cherries with a spritz of cooking spray. Let cook for 5 minutes.
  • Add the wine and sugar. Let bubble and reduce for 5 minutes. Add the stock, and let simmer for 10 minutes more, reducing the heat as needed to achieve bubbles but not a rolling boil.
  • Right before serving, add the pepper and swirl in the butter. The cherries should be cooked but not falling apart.
  • Serve over the protein of your choice, topped with the scallions. Enjoy!

Nutrition

Serving: 4g
Tried this recipe?Let me know how it was!

  Shared with my buds @Weekend Potluck.  Check out ALL the incredible recipes, and the hosts:

  • Sunflower Supper Club ~ Kim & Julie
  • 4 Little Fergusons~ Tonya
  • The Country Cook~ Brandie
  • Mommy Time Party ~ Tabitha
  • The Better Baker ~ Marsha

More Food

  • A hamburger with lettuce, tomato, and pimento cheese on parchment paper.
    15 Easy Memorial Day Recipes
  • Skillet with spring veggie risotto surrounded by floral napkin and purple flowers.
    Spring Vegetable Risotto with Leeks
  • Smoked salmon charcuterie board with scallion cream cheese and pickled red onions.
    Smoked Salmon Charcuterie Board
  • A collage of recipe images for Master's viewing.
    Easy Master's Party Food Menu

Reader Interactions

Comments

  1. Kelsey

    June 05, 2013 at 10:02 pm

    I am going to modify this to make it a sauce for black beans. JUST what I was looking for! 🙂

    Reply
    • funnyloveblog

      June 05, 2013 at 10:19 pm

      That sounds delicious! Please let me know what you end up doing. I love black beans.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

More about me →

Yummy 4th of July Recipes

  • Vegan Tabouli Salad
  • grilled chicken cobb salad
    Summery Kale Cobb Salad with Pesto Salad Dressing
  • Black Bean Salsa with Avocado
  • Watermelon Juice with Lime and Mint
  • bowl of vegan potato salad
    Vegan Potato Salad
  • Gray plate with burrata, pesto, and roasted tomatoes surrounded by grilled bread.
    Burrata Pesto Dip with Yogurt + Roasted Tomatoes

Most Popular Recipes

  • Black skillet with sliced steak and shallot sauce.
    Cast Iron New York Strip
  • indian butter chicken served with rice in a white bowl.
    Easy Slow Cooker Butter Chicken
  • homemade hibachi shrimp bowl in white serving bowl with asparagus and white rice.
    3-ingredient Hibachi Shrimp
  • white plate of asparagus casserole with a silver fork.
    BEST Easy Asparagus Casserole
  • Braised Chicken Thighs with Leeks and Lemon
    One-Skillet Chicken and Leeks
  • Brown Butter Blondies

Footer

↑ back to top

About

  • About
  • Privacy Policy

Emails

  • Sign Up! to get new recipes in your inbox

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required