Cherry Port Dressing

Servings: 12

Here is a splendid dressing that is also great for game meats and poultry throughout the year.



3-3/4 cups dried tart cherries
1-1/2 cup tawny Port
1 pound pancetta or bacon, chopped
6 shallots, minced
3 garlic cloves, minced
1 cup olive oil
3/4 cup red wine vinegar
2 tablespoons sugar

Cherry Port Dressing recipe 


Combine cherries and Port in a heavy, small saucepan coated with Teflon™ non-stick.  Bring to a simmer over medium heat. Remove from the heat; let stand until cherries swell, about 15 minutes.

Sauté the pancetta in another pan coated with Teflon™ non-stick over medium-low heat until crisp, about 8 minutes. Remove all but 2 to 3 tablespoons of fat, if desired. Add the shallots and garlic; cook 2 minutes. Add the oil, then vinegar and sugar; stir until sugar dissolves.  Stir in the cherry mixture. Season with salt and pepper. Set aside in skillet at room temperature and reheat before serving.

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