Best Balsamic Cherry Reduction Sauce Recipes

SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION

Steps:

• To prepare marinade, whisk balsamic vinegar through pepper together until combined.
• Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
• Remove duck from marinade; reserve marinade.
• Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
• Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
• Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
• Remove to platter and keep warm.
• Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
• Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
• Taste and adjust for seasoning if needed.
• Pour reduction (sauce) over duck and serve at once.

CHERRY SAUCE REDUCTION

Steps:

• 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!

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

BALSAMIC REDUCTION SAUCE

Steps:

• In a small saucepan, combine vinegar and sugar. Bring to a boil.
• Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
• Remove from heat and let sauce thicken as it cools.

BALSAMIC CHERRY REDUCTION SAUCE

Steps:

• Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy. 2 When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness. 3 For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side. 4 To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.

FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION

Steps:

• Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
• When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
• For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
• To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.

CHERRY BALSAMIC SAUCE

Steps:

• Mix vinegar and olive oil; reduce mixture to ½ cup.
• Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.
• Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.
• Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).

BALSAMIC CHERRY REDUCTION SAUCE

Steps:

• Heat the butter in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent. Add garlic and sauté for another minute.
• Add the cherries and balsamic vinegar and simmer for about 10-15 minutes or until reduced.
• (Optional) Mix the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the sauce to thicken. You may add more cornstarch until it reaches your desired consistency.
• Serve over your favorite cut of steak, pork, chicken or duck