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Port & Dried Cherry Sauce
Source: Eating Well



Rating:
Prep Time: 50 minutes
Cook Time: 70 minutes
Difficulty: Difficult

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Port & Dried Cherry Sauce
2 tsp  canola oil
1 tbsp  balsamic vinegar
1 tbsp  tomato paste
2 each  fresh thyme
0 1/2 tsp  black peppercorns
0 tsp  cornstarch
Directions
  1. Heat oil in a medium saucepan over medium heat. Add onion, carrot, mushrooms and bacon; cook, stirring frequently, until golden brown, 8 to 10 minutes. Add 3/4 cup port and vinegar and bring to a boil. Cook over medium heat until reduced by half, 3 to 5 minutes. Add broth, tomato paste, garlic, thyme and crushed peppercorns and return to a boil. Cook, stirring occasionally, until reduced by half, 8 to 10 minutes. Remove the sauce from heat and let stand for 20 to 30 minutes.
  2. Pass the sauce through a fine sieve into a small saucepan, pressing hard on solids to extract juices. Bring to a simmer.
  3. Mix cornstarch with remaining 2 tablespoons port in a small bowl. Add to the sauce and whisk until thickened slightly.
  4. Meanwhile, in a small bowl, cover cherries with boiling water. Let plump for 5 to 10 minutes. Drain and stir into sauce.

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