Best 6 Cherry Port Glaze Cooks Illustrated Recipes

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Indulge in a culinary journey with our tantalizing Cherry Port Glaze, a versatile and delectable sauce that elevates any dish to new heights of flavor. This luscious glaze, crafted with the perfect balance of sweet cherries, rich port wine, and aromatic spices, adds a touch of elegance and sophistication to your favorite meats, vegetables, and even desserts.

Embark on a culinary adventure with our three enticing recipes featuring the Cherry Port Glaze. Treat your taste buds to the succulent Cherry Port Glazed Ham, where tender ham is enveloped in a vibrant and flavorful glaze, creating a centerpiece worthy of any special occasion. For a delightful vegetarian option, explore the Cherry Port Glazed Carrots, where carrots are roasted to perfection and glazed in our irresistible sauce, offering a symphony of sweet and savory flavors. And to satisfy your sweet cravings, dive into the Cherry Port Glazed Pound Cake, a classic dessert transformed into an extraordinary treat with the addition of our luscious glaze.

Each recipe is meticulously crafted to ensure a perfect balance of flavors, textures, and colors. With step-by-step instructions and helpful tips, you'll be guided through the process of creating these culinary masterpieces with ease. Whether you're a seasoned chef or a novice in the kitchen, our recipes are designed to inspire and guide you towards culinary success.

So, gather your ingredients, prepare your kitchen, and let your taste buds embark on an unforgettable journey with our Cherry Port Glaze. From savory main courses to delectable desserts, these recipes promise to tantalize your senses and leave you craving more.

Here are our top 6 tried and tested recipes!

PORK WELLINGTON WITH CHERRY PORT SAUCE



Pork Wellington with Cherry Port Sauce image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons canola oil
1/2 yellow onion, diced
Kosher salt and freshly ground black pepper
1 teaspoon fresh thyme, chopped
2 cornbread muffins or 1/2 cornbread loaf
1 tablespoon olive oil
One 12- to 16-ounce pork tenderloin
Nonstick cooking spray, for the baking sheet
6 slices ham (about 4 ounces total)
1/4 cup Dijon mustard
One 10-by-15-inch sheet frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, beaten
2 tablespoons cold unsalted butter
1 shallot, finely chopped
1 1/2 cups fresh or thawed frozen cherries
1/2 cup low-sodium chicken broth
1/4 cup tawny port
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

  • For the pork wellington: Preheat the oven to 400 degrees F.
  • In a large skillet, heat the canola oil over medium-high heat. Add the onions, season with salt and pepper and cook until the onions are soft and translucent, about 5 minutes. Remove from the heat and stir in the thyme leaves.
  • Break up the cornbread in a bowl, add the onion-thyme mixture and stir to combine. Set aside.
  • Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely. Reserve the skillet to make the sauce.
  • Spray a baking sheet with nonstick cooking spray.
  • On a cutting board, lay out the ham slices, overlapping them to create a rectangle about 12 inches long. Rub the tenderloin completely with the mustard and place over the ham slices. Wrap the ham over the tenderloin to seal in the mustard.
  • Lay out the puff pastry sheet on a floured surface and roll out to a rectangle with the long sides 2 inches longer than the pork tenderloin. Spread the cornbread mixture around the pastry sheet, leaving about a 1-inch border all the way around. Place the wrapped tenderloin along one of the long sides of the pastry. Roll the tenderloin up in the pastry, making sure it's completely wrapped. Fold in the pastry ends, brush with the beaten egg and tuck in. Place the wrapped pork on the prepared baking sheet with the seam on the bottom and brush liberally with the beaten egg.
  • Bake until the crust is golden brown and the tenderloin registers an internal temperature of 140 degrees F on an instant-read thermometer, 25 to 35 minutes. Let rest for 10 minutes, then slice and serve.
  • For the cherry port sauce: In the same skillet you seared the pork, melt 1 tablespoon of the butter over medium heat, add the shallot and cook, stirring, for 30 seconds. Add the cherries, broth, port and honey. Increase the heat to high and simmer, stirring often, until the sauce is reduced to a glaze, about 10 minutes. Whisk in the remaining 1 tablespoon butter. Season with salt and pepper.

CHERRY-PORT GLAZE (COOK'S ILLUSTRATED)



Cherry-Port Glaze (Cook's Illustrated) image

I made this glaze while preparing a spiral sliced ham in the CI way, see recipe #366252 . I don't much care for ruby port, so used tawny port and also light brown sugar. I reduced the pepper to 1/2 tsp., use more if you wish.A key to this recipe is the quality of cherry preserves. I used preserves from the Kedainiu konservu fabrikas, which contain 35% cherries and no preservatives. I found these at a large ethnic grocery.

Provided by duonyte

Categories     < 60 Mins

Time 40m

Yield 1 cup

Number Of Ingredients 5

1/2 cup ruby red port wine
1/2 cup cherry preserves
1 cup packed dark brown sugar
1/2-1 teaspoon ground black pepper
4 -6 tablespoons ham drippings, from baked ham

Steps:

  • Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
  • Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
  • To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
  • Remove ham from oven and increase oven temperature to 350 degrees.
  • Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
  • Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
  • Return to the oven until the glaze becomes sticky, about 10 minutes.
  • Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
  • Let the ham rest, loosely covered with foil, for 15 minutes.
  • Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
  • Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.

SMOKED PORK TENDERLOIN WITH MICHIGAN CHERRY GLAZE



Smoked Pork Tenderloin with Michigan Cherry Glaze image

The pork tenderloin has a very mild flavor and because of this, it is a very versatile meat. It is often prepared with a strong, flavorful marinade, dry rub, stuffing, or sauce. This elongated muscle usually weighs between three quarters of a pound and one and a half pounds and can be cooked at either hot or low temperatures. The tenderloin is typically barbecued whole and, when done, cross-cut and served as medallions. Smoked Pork Tenderloin with Michigan Cherry Glaze begins with a bath in a rich marinade highlighted by cherry cola. Soy and brown sugar provide the depth of flavor, and the cherry cola adds a fruity punch while the acidity of it works to tenderize the meat. The earthy flavor of the smoked pork tenderloin is finished with a sweet glaze made from Michigan cherry preserves. This recipe was created in 2007 for an ESPN/Kingsford game day matchup when this tenderloin was pitted against Joe Theismann's Luck o' the Irish Lamb Chops. It was Michigan against Notre Dame on the field and grill. Here's the winning recipe.

Yield serves 6 to 8

Number Of Ingredients 14

1/4 cup soy sauce
1/4 cup dark brown sugar
1/4 cup cherry cola
3 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon minced garlic
2 whole pork tenderloins (1 1/2 to 3 pounds total)
6 ounces Michigan cherry preserves
1 tablespoon pure maple syrup
1/2 tablespoon distilled vinegar
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon water

Steps:

  • In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.
  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
  • Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for anadditional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155 to 160°F. Let the tenderloins rest under tented foil for 10 minutes on a cutting board, slice into medallions, and serve.
  • Indirect heat
  • Hickory, Cherry, Oak

PORK CHOPS WITH CHIPOTLE CHERRY GLAZE



Pork Chops with Chipotle Cherry Glaze image

This delicious combination of pork and spicy cherry sauce is so quick and easy. Canned cherries work well, too. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
4 boneless pork loin chops (5 ounces each)
1 tablespoon olive oil
1 cup pitted dark sweet cherries, halved
1/4 cup orange juice
2 tablespoons dried cherries
2 tablespoons red wine vinegar
1 tablespoon chopped chipotle pepper in adobo sauce
1 tablespoon orange marmalade
1 garlic clove, minced
2 tablespoons sliced almonds, toasted
1 tablespoon thinly sliced green onion

Steps:

  • In a small bowl, combine the salt, sugar and cinnamon. Sprinkle over pork chops. In a large skillet, cook chops, uncovered, in oil over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine the sweet cherries, orange juice, dried cherries, vinegar, chipotle peppers, marmalade and garlic. Cook and stir for 2-3 minutes or until heated through. Spoon over chops; sprinkle with almonds and green onion.

Nutrition Facts : Calories 318 calories, Fat 13g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 217mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 28g protein.

CHERRY-GLAZED ROAST PORK



Cherry-Glazed Roast Pork image

this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.-Beth Brandenburger, Rochester, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 9

1 boneless rolled pork loin roast (3 to 4 pounds)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 jar (12 ounces) cherry preserves
1/4 cup cranberry-raspberry juice
2 tablespoons corn syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.

Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.

CHERRY & PORT GLAZED HAM



Cherry & Port Glazed Ham image

Yield Serves 24

Number Of Ingredients 10

1 tablespoon cornstarch
3 1/2 cups Swanson® Chicken Stock (Regular or Unsalted)
2 tablespoons butter
1/3 cup chopped shallots
1/8 teaspoon ground allspice
1 cup port or other sweet red wine
1 package (5 ounces) dried cherries (about 1 cup)
1/3 cup packed brown sugar
1 turkey size oven bag
1 unglazed fully-cooked bone-in spiral-sliced ham (about 9 pounds)

Steps:

  • 1. Stir the cornstarch and stock in a small bowl until the mixture is smooth.
  • 2. Heat the butter in a 12-inch skillet over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the allspice and cook for 30 seconds.
  • 3. Increase the heat to medium-high. Stir the wine, cherries and brown sugar in the skillet and heat to a boil. Reduce the heat to low. Cook until the mixture is slightly thickened, stirring occasionally.
  • 4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens.
  • 5. Place the oven bag into a large roasting pan at least 2 inches deep. Place the ham into the oven bag. Pour the cherry glaze over the ham. Close the oven bag with the nylon tie. Cut 6 (1/2-inch) slits in the top of the oven bag. Tuck the ends of the bag under to seal.
  • 6. Bake at 250°F. for 1 1/2 hours or until the ham is heated through. Remove the ham from the oven bag to a serving platter. Spoon some of the cherry glaze over the ham. Serve the remaining cherry glaze with the ham.

Tips:

  • Use fresh, ripe cherries for the best flavor. If you can't find fresh cherries, you can use frozen or canned cherries, but be sure to thaw them before using.
  • Use a good quality port wine. A tawny port or a ruby port will work well.
  • Don't boil the glaze. Boiling will cause the alcohol in the port wine to evaporate and the glaze will become thick and syrupy. Instead, simmer the glaze over low heat until it has thickened slightly.
  • Taste the glaze before using it. You may want to adjust the sweetness or tartness by adding more sugar or lemon juice.
  • Use the glaze on pork, chicken, or fish. It can also be used on vegetables or fruit.

Conclusion:

Cherry port glaze is a delicious and versatile sauce that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a glaze for your next holiday ham or a simple sauce to brighten up your weeknight chicken, cherry port glaze is a great option.

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