February is National Cherry Month, so we decided to celebrate by making red wine cherry sauce! The combination of cherries and wine create a delectable sauce you’ll want to enjoy over and over again. We suggest you use a Missouri Norton or Chambourcin.  Both varietals are dry red wines that are extremely sauce friendly. This wine-soaked, cherry sauce is easy to make and tastes great on pork, chicken, salmon or even ice cream.  

Red Wine Cherry Sauce Recipe

Time: Prep: 5 minutes |   Cook: 10-15 minutes

Yield: 6-8 servings

Ingredients:

3 tbsp             Butter

1                     Shallot (chopped)

1 cup               Missouri Norton or Chambourcin (dry red wine)

¾ cup             Chicken broth

2 tbsp             Balsamic vinegar

1                      Pinch of salt and pepper to taste

Bag (12oz)     Frozen or fresh pitted sweet cherries (We don’t suggest using sour cherries)

1                      Lemon for juicing (optional)

Directions:

Heat a large skillet over medium heat. Melt butter and add chopped shallots. Sauté shallots for 2 minutes until tender. Carefully pour in wine, chicken broth and balsamic vinegar. Add a pinch of salt and pepper. Let the sauce simmer until reduced by half, approximately 3 to 4 minutes. Next, add sweet cherries into the sauce and cook for at least 5 minutes. As the cherries begin to cook, use the back of a spoon to gently crush the cherries. Continue to reduce the sauce until thickened. Remove skillet from heat. If you’re a citrus fan, add fresh lemon juice into the sauce and stir before spooning onto your favorite dish.   

Give this simple recipe a try and enjoy a glass of Missouri wine while you cook it or with your meal!