Cherry and port sauce recipe
Cherry and Port Sauce recipe
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|2 medium||onions, chopped|
|120 ml||vegetable broth|
|120 g||tart cherries, dried|
|3 tbsp||cherry jam|
|1 tbsp||balsamic vinegar|
|½ tsp||cardamom, ground|
|salt and pepper, to taste|
Heat some oil over medium heat and sauté the chopped onion for 1 minute.
Add the port, broth, cherries, jam, vinegar and cardamom and bring the mixture to a boil. Cook until it thickens to form a sauce, about 6-10 minutes.
Season with salt and pepper.
Serve the sauce with lamb chops.
ca. 10 min
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