Balsamic Port Sauce with Dried Cherries and Rosemary


Keep some of this sweet-and-sour sauce in a microwavable bottle in the fridge so you can warm it and drizzle over vegetarian sausages, baked sweet potatoes, quinoa, or couscous.

  • 1/2 cup servingServings


  • 1 cup dried pitted sweet cherries
  • 1 tsp. olive oil
  • 3 shallots, minced (1/2 cup)
  • 1 1/2 tsp. minced fresh rosemary
  • 1/4 tsp. ground allspice
  • 1 cup ruby port
  • 1/2 cup orange juice
  • 1/2 cup low-sodium vegetable broth
  • 1/3 cup balsamic vinegar
  • 2 tsp. cornstarch


1. Place cherries in saucepan with 1 cup hot water. Bring to a boil, reduce heat to low, and simmer 3 minutes. Remove from heat, and set aside.

2. Heat oil in skillet over medium heat. Add shallots, rosemary, and allspice; sauté 3 minutes. Stir in port, orange juice, broth, and vinegar. Drain cherries, and add soaking liquid to saucepan. Bring mixture to a boil, reduce heat to low, and simmer 12 minutes.

3. Dissolve cornstarch in 1 Tbs. cold water in bowl. Add to port mixture, and cook 1 minute, or until sauce thickens. Stir in cherries, and season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Makes 2 cups
  • Calories: 226
  • Carbohydrate Content: 46 g
  • Fat Content: 33 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Sodium Content: 33 mg
  • Sugar Content: 32 g